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Potato, prosciutto and caramelised onion salad
Potato, prosciutto and caramelised onion salad
Preparation time:
20 mins
Cooking time:
20 mins
6 Serves


  • 100g shaved prosciutto
  • 1 Tbsp olive oil
  • 20g butter
  • 1 brown onion, roughly chopped
  • 750g small chat potatoes
  • 750g sweet potatoes, peeled
  • ²/³ cup bought or homemade aioli
  • 1 Tbsp Dijon mustard
  • 1 cup flat-leaf parsley leaves, roughly chopped
  • Sea-salt flakes and freshly ground black pepper, to season
  1. Method

  1. Preheat grill to medium-high. Put prosciutto on an oven tray and grill for 2-3 minutes on each side until crisp. Set aside to cool, then break into pieces.
  2. Heat oil and butter in a frying pan over a medium heat until butter melts. Add onion and cook, stirring occasionally, for 15-20 minutes or until onion is golden. Set aside to cool.
  3. Meanwhile, cut potatoes into 4cm pieces and put in a large saucepan over a high heat. Cover with cold water and bring to the boil. Simmer for 8-10 minutes or until potato is tender, then drain and rinse under cold running water. Transfer to a large bowl and set aside to cool.
  4. Put aioli, mustard and ²/³ of the parsley in a small bowl. Season with salt and pepper and whisk to combine. Add to cooled potato mixture and fold in onion and ²/³ of the prosciutto. Transfer to a large serving dish. Sprinkle with remaining prosciutto and parsley to serve.

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