Warm Roast Potato Salad

Warm Roast Potato Salad


  • 1.5kg small chat potatoes, halved
  • 5 slices prosciutto, chopped
  • 2 tablespoons olive oil
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon drained capers, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh basil leaves


Step 1
Preheat barbecue on high with hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain. Place in a large bowl. Add prosciutto and oil. Season with pepper. Toss to coat.

Step 2
Place potato mixture in a large disposable foil baking tray. Reduce heat to medium. Cook, with hood down, for 40 to 45 minutes or until golden and tender.

Step 3
Combine sour cream, mayonnaise, lemon juice, capers, half the parsley and half the basil in a large bowl. Add potato mixture. Toss to coat. Top with remaining parsley and basil. Serve.