Best 6 Yukon Gold Potato Salad With Crispy Prosciutto And Truffle Oil Recipes

YUKON GOLD POTATO SALAD

Steps:

• Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
• Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

YUKON GOLD POTATO SALAD W/ CRISPY PROSCIUTTO & TRUFFLE OIL

Steps:

• Place potatoes in large saucepan. Add chicken broth. Bring to boil.
• Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
• Drain potatoes, reserving broth.
• Place potatoes in large bowl.
• Return broth to same saucepan and boil until reduced to 2/3 cup, about 13 minutes.
• Pour over potatoes and toss gently until broth is absorbed.
• Melt butter in medium nonstick skillet over medium heat.
• Add prosciutto and sauté until crisp, about 6 minutes.
• Transfer prosciutto and butter from skillet to bowl with potatoes.
• Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
• Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.
• Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.).

YUKON GOLD POTATO SALAD WITH CHERRY PEPPERS AND SWEET RELISH VINAIGRETTE

Steps:

• For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water. Season the water liberally with kosher salt. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
• For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper.
• Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat, adding additional salt and pepper to taste. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.

YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL

Steps:

• Place potatoes in a large saucepan. Add chicken broth. Bring to a boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in a large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 15 minutes. Pour over potatoes and toss gently until broth is absorbed. Melt butter in a medium nonstick skillet over medium heat. Add prosciutto and saute until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in a small bowl to blend. Drizzle over potato mixture and toss to coat. Season salad to taste with salt, pepper and additional truffle oil, if desired. Serve warm or at room temperature (This can be made 2 hours ahead. Let stand at room temperature). Recipe Source: Bon Appetit July 2005

YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL

Steps:

• Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.
• Melt butter in medium nonstick skillet over medium heat. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

CRISPY BABY YUKON GOLD POTATOES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes. Serve with Horseradish-Yogurt Sauce, if desired.