Potato Salad 2
Ingredients
- 1 lb new potatoes (or waxy potatoes)
- 100 g Parma ham (or bacon, prosciutto, etc)
- 1/4 c chopped herbs (fresh)
- 2 cloves chopped garlic
- olive oil (as needed)
- butter (unsalted) (as needed)
- 1/2 t Salt (Sea)
- 1/2 t freshly ground black pepper
Method
Wash potatoes; place in a pot with cold water. Bring to a boil; boil until fork-tender.
While potatoes boil, wash and chop your herbs; chop your Parma ham/bacon/etc into roughly 1/2" squares; chop your garlic. Ready a large skillet with some olive oil, butter, and garlic (do not turn it on yet).
When the potatoes are fork-tender, drain, and let sit for about 5 minutes.
Chop the potatoes into about 3/4" dice. Heat skillet over medium-low heat until hot; turn heat up to medium-high and add Parma ham/bacon/etc. Stir vigoroulsy. After about 1 minute, add potatoes, salt, and pepper. Keep stirring, both to avoid burning and to distribute oil. Once Parma ham/bacon/etc is nearly cooked, add most of the herbs.
Once the meat is cooked, turn off heat and serve, adding uncooked herbs to garnish.
Notes
This was actually phrased as a way to having something quick and easy to make: "When boiling or steaming potatoes for mashed potatoes, boil some extra and chill them. They can be diced and sauteed in olive oil or butter with garlic, chopped prosciutto, and herbs for a quick side dish later in the week." That doesn't work for us as written, since we use floury potatoes for mashing that would fall apart in this, but if you use all-purpose potatoes, you might try it the way they suggested. Either way, I do urge you to try this - it's become one of our favorite dishes, and is rather filling as well. I originally tried it to have a relatively simple way to try some new cured meat we'd gotten, and now it's a staple in our house! Use whatever herbs you have on hand, or whatever will complement the rest of your meal; be prepared to play around with the salt and pepper to your taste (I've not managed to measure it once yet).