This Memorial Day, leave the mayonnaise in the refrigerator. Try this potato salad made with Mediterranean ingredients, such as olive oil, prosciutto and sun-dried tomatoes. Borrowing cilantro from the Latin countries and sliced green onions from Asia, it will give your gathering a touch of worldliness.
- About 15 medium-sized red potatoes
- Three thick-cut slices prosciutto, sliced crosswise and then cut into pieces smaller than a dime; or else substitute crumbled bacon
- Half-cup sun-dried tomatoes
- One green onion, sliced (use only the part between the white knob and the green stalk)
- Quarter-cup cilantro, rinsed and snipped
- One-third cup extra virgin olive oil
- One-third cup white balsamic vinegar
- 1 tablespoon plus one teaspoon dijon mustard
- Three or four good shakes of Trader Joe's 21 Seasoning Salute or other savory spice blend
- Salt to taste, if needed.
Partially fill a pot with cold water and set on the stove to boil. Rinse the potatoes and cut into bite-sized pieces. Boil them until fork-tender, but do not over-boil or they will become too mushy to mix into a salad.
Drain the potatoes in a colander, allow them to cool, then place them in a bowl and add the prosciutto or bacon, sun-dried tomatoes, sliced green onion and fresh cilantro.
To make the dressing, pour the ingredients into a mixing bottle and shake vigorously. Pour on potato mixture and gently toss to coat. Refrigerate until ready to serve.