Ingredients
- 12 baby Yukon Gold potatoes, cut into bite-sized pieces
- 1–2 tablespoons olive oil
- Salt, to taste
- Cracked black pepper, to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 12 slices prosciutto
- ½ cup extra sharp cheddar cheese, grated
- ¼ cup fresh chives, finely minced
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons buttermilk
- 1 clove garlic, smashed
- Pinch of salt
- ½ teaspoon sugar
- ½ teaspoon onion powder
- ½ teaspoon apple cider vinegar
- ¼ teaspoon cracked black pepper
- ¼ teaspoon Dijon mustard
- ¼ cup fresh chives, finely minced
- 1 tablespoon flat-leaf parsley, finely chopped
Instructions
- Preheat oven to 400°F and line a baking sheet with foil.
- Toss cut potatoes with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Spread on the baking sheet and roast for 40–45 minutes until golden and tender. Let cool completely.
- In a food processor, combine sour cream, mayonnaise, buttermilk, garlic, salt, sugar, onion powder, vinegar, pepper, and Dijon mustard. Blend until smooth, then fold in chives and parsley. Chill dressing.
- Crisp prosciutto in a skillet over high heat until golden and crunchy. Drain on paper towels and chop.
- In a large bowl, mix cooled potatoes with dressing, half the prosciutto, cheddar cheese, and half the chives. Toss gently to coat.
- Garnish with remaining prosciutto and chives. Chill until ready to serve.
Notes
- Use bacon or turkey bacon as an alternative to prosciutto.
- Red-skinned potatoes or other cheese types can be substituted.
- Make components ahead and assemble just before serving.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 55mg
