Potato salad with eggs and prosciutto


    Simple, tasty and complete. This salad is perfect to take on a picnic or served as a starter. Potatoes, boiled eggs and Italian ham, seasoned with herbs de Provence.

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    Serves: 4 

    • 4 potatoes, peeled and diced
    • 2 large hard boiled eggs, cut into 4 slices
    • 4 slices prosciutto, chopped
    • salt and freshly ground black pepper to taste
    • herbes de Provence
    • 2 tablespoons cider vinegar
    • 3 tablespoons vegetable oil
    • 1 large tablespoon mayonnaise

    Prep:10min  ›  Ready in:10min 

    1. Put potatoes in a saucepan of lightly salted water; bring to the boil and cook for about 25 minutes, until tender. Drain, then run under cold water. Set aside to cool slightly.
    2. Put potatoes, eggs and ham in a bowl. Season with salt, pepper and herbes de Provence.
    3. Prepare dressing by mixing the vinegar, oil and mayonnaise; pour over salad just before serving.

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