This potato salad is always a hit at BBQs and functions, is easy to make and can serve a lot of people on a very small budget. I’ve included prosciutto, four thin slices cost less than a dollar and add a gourmet touch, but for a vegetarian version, leave out the prosciutto altogether.
I took this salad to our Christmas celebrations and so used a kilo or so of potatoes, I usually allow for a potato or so per person (depending on the size of the spuds) and adjust the rest of the ingredients to suit.
Above I used garlic chives, which we have growing in our garden. I love being able to go out and snip a few chives for the salad – for free!
I’m surprised I haven’t shared this recipe before – it’s one that I learned from my mum and that I often take when I’m asked to ‘bring a salad’.
1kg washed potatoes, cut into bite sized pieces (skin on)
4 slices prosciutto
2 Tbsp whole egg mayonnaise
2 Tbsp sour cream
handful of chives, chopped
- Boil potatoes in salted water until tender and drain.
- Place eggs in cold water and bring to the boil. Boil for 12 minutes then drain and rinse under cold water. When cool enough to handle, peel eggs and roughly chop.
- Fry prosciutto over medium heat until browned, roughly chop and set aside.
- Combine mayonnaise and sour cream. Taste and adjust ratio according to preference. In a large bowl, toss the potatoes, eggs, prosciutto and mayonnaise mixture until well combined. Add half of the mayo mixture and increase until you have the spud to sauce ratio you prefer.
- Using a pair of kitchen scissors, snip the chives over the potato salad, lightly tossing to distribute. For presentation, sprinkle a little prosciutto and chives over the top.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.