Potato and crispy prosciutto salad by Chef Scott Bridger

INSTRUCTIONS

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Summer Eats with Scott Bridger: Potato and crispy prosciutto salad, with pickled fennel and parsley mayonnaise. 

Try this zesty, creamy, potato salad this summer – perfectly topped with crispy prosciutto. 

1. Cut the Potatoes into 8 even pieces and place into a pot of cold water with the tbsp. of salt
2. Bring to the boil and then turn to a simmer for 15- 20 minutes- testing the potatoes until a skewer goes through without resistance.
3. Strain and place in the fridge for 1 hour.
4. For the quick pickled fennel, Cut the fennel into small pieces and place in a jar, reserve the fronds for garnish later
5. Bring the vinegar, water salt and sugar to the boil and pour over the chopped fennel and leave till room temp, then place the lid on.
6. Turn the oven on to 170c and place the prosciutto onto a flat baking tray with baking paper on the bottom and the top and then place another flat pan on top to flatten and cook for 15 minutes.
7. Remove the paper and place the crispy prosciutto onto a plate to cool, reserving the fat on the tray.
8. In a blender place the sour cream, parsley, capers, garlic and lemon juice and blend to a fine green sauce.
9. Fold in the mayonnaise and season with the sea salt.
10. In a large bowl, place the cooked potatoes, chopped spring onions, drained pickled fennel and half of the crispy prosciutto crumbled.
11. Give it a good crack of cracked pepper then pour over the parsley sauce and very gently mix with hands or a wooden spoon, taking care not to break the potatoes up.
12. Place into a serving plate or bowl and break shards of the remaining prosciutto over the top, garnishing with the reserved fennel fronds