Tangy potato salad

Tangy potato salad
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 4-5

    boiling potatoes washed

  • 4

    slices of prosciutto

  • 4

    green onions

  • 1 Tbsp.
    (15 mL)


  • 2 Tbsp.
    (30 mL)

    white wine vinegar

  • 1/4 cup
    (60 mL)

    vegetable oil

  • 1 Tbsp.
    (15 mL)

    dijon or wholegrain mustard


Preheat oven to 400°F (200°C).

Boil potatoes in covered pot over medium heat until tender.

Remove pot from heat.

Meanwhile, spread prosciutto on a baking sheet and bake about 10 minutes to crisp.

Cool and crumble.

Slice green onions on the diagonal.

In a large salad bowl, combine onions with crumbled prosciutto.

Drain potatoes, cut into quarters and add to salad bowl.

Put honey, vinegar, oil and mustard in a screw-top jar and shake until blended.

Pour dressing over warm potatoes, toss and serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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