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Warm Potato Salad with Bresaola
If you can’t get your hands on bresaola, good quality proscuitto or jamon would also do the trick. If you’re after a vegetarian option you could serve with potatoes on their own or with some roasted red capsicum (peppers).
Being such a simple dish the quality of your ingredients is really critical to success so it’s time to get out your top shelf olive oil.
Serves 4
500g small waxy potatoes (kipflers, pink fir, Nicola or chats)
5T extra virgin olive oil
3 sprigs flat leaf parsley
1t white wine vinegar
8 -12 slices bresaola
1. Scrub potatoes and place in a medium saucepan. Cover with cold water and salt generously. Bring to the boil and simmer until potatoes are tender.
2. Drain and return to the saucepan to allow the potatoes to dry out. When they are no longer steaming but sill warm transfer potatoes to a salad bowl and crush to break them up a little.
3. Toss though oil, and parsley. Cover and allow to stand for a few minutes or up to a few hours.
4. To serve toss through vinegar and season to taste and serve with bresaola on the side.
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