1kg chat potatoes, halved
1 tablespoon olive oil
100g sliced prosciutto
¼ cup finely chopped parsley
2 tablespoons thinly sliced chives
SOUR CREAM DRESSING
½ cup sour cream
1 tablespoon white wine vinegar
1 tablespoon Dijonnaise
2 tablespoons drained baby capers
Toss potatoes with oil in a large roasting pan.
Cook in a hot oven (200C), turning halfway for about 30 to 35 minutes, or until golden.
Meanwhile, place prosciutto in a single layer on a lightly oiled, large oven tray.
Add to oven with potatoes. Cook, turning halfway, for about 7 to 8 minutes, or until browned. Remove. Place on absorbent kitchen paper. Pat dry. Cool until crisp. Crumble into small pieces.
To make dressing, combine sour cream, vinegar and Dijonnaise in a large bowl. Stir until smooth. Stir in capers. Season with salt and pepper.
Add warm potatoes, prosciutto, parsley and chives to dressing. Gently stir until combined.
Transfer warm salad to a serving bowl.
TIP! Once roast potatoes are cooked, allow them to stand for 5 minutes before adding to dressing. To serve salad cold, boil whole potatoes until tender, instead of roasting. Drain. Cut potatoes in half and cool before adding remaining ingredients.