1/2 cup chopped fennel, plus 2 tbsp chopped fennel fronds
2 1/2 oz thinly sliced prosciutto
2 tbsp chopped fresh basil
Instructions
In a large saucepan, combine the potatoes with enough salted water to cover. Bring to aboil, then lower the heat and simmer until just tender, 20-25 mins. Drain and let cool slightly. Cut into quarters and transfer to a large bowl.
Meanwhile, in a small bowl, whisk together the mustard, lemon juice and garlic; season with salt and pepper. Slowly whisk in the olive oil. Stir in the scallions.
Combine the fennel, fennel fronds, prosciutto and basil with the potatoes. Stir in the mustard vinaigrette.
Originally Submitted
8/16/2010
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