I've called this Italian potato salad because it includes Parma ham and sun-dried tomatoes. It's from my mother's recipe book and is full of flavour. If you're not keen on mayonnaise, then this is the one for you. You could also add a handful of rocket leaves on top for a peppery hit. Perfect for a summer alfresco lunch.
500g small new potatoes
4 large sundried tomatoes
85g Parma ham pieces
100g sour cream
freshly ground black pepper
chopped chives or spring onions
Clean and cut the potatoes to size. Put into a saucepan, cover with cold water and bring to the boil. Simmer for 5-10 minutes and when cooked, allow to cool.
Cut the sun-dried tomatoes and Parma ham into thin slices. (If the sundried tomatoes are in oil, pat dry before slicing). Chop the chives or spring onions (I used chives for a milder flavour).
Then simply put the potatoes into a large bowl and add the sour cream, black pepper and chives. Mix well and add the sliced ham and tomatoes. Tip into a clean serving dish to serve and scatter a few extra chives on top.
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