This potato and arugula salad is perfect to serve at your next family meal.
Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 6 servings
4 medium to large size Yukon Gold Idaho potatoes, washed
3 tablespoons olive oil, divided
1 tablespoon salted butter
1 teaspoon crushed garlic
½ teaspoon sea salt
¼ teaspoon black pepper
3 ounces thin sliced prosciutto, chopped
¼ cup jarred pesto (or homemade)
2 tablespoons red wine vinegar
juice from ½ a lemon
5 ounces baby arugula
¼ cup kalamata olives, chopped
½ cup shredded parmesan cheese
Slice potatoes in half the long way and cut into 1 inch slices. Place in a single layer in a large skillet. Cover with water and cook on high heat. When the water comes to a boil, reduce heat to low and cover. Cook for 15 minutes. Drain potatoes.
Add 2 tablespoons olive oil (reserve 1 tablespoon oil for later) and butter to skillet. Turn heat to medium and add garlic and potatoes to pan. Sprinkle with salt and pepper. Turn gently and let cook for about 10 minutes or until potatoes turn golden brown. Turn potatoes and cook for another 5 minutes or until other sides brown. Remove from pan into a bowl.
Keep heat at medium and add the remaining 1 tablespoon of olive oil. Add prosciutto to pan and cook for 5 to 7 minutes or until prosciutto is crispy.
While potatoes and prosciutto cook, whisk together pesto, vinegar and lemon juice. Set aside.
In a large bowl, toss together arugula, olives, and Parmesan cheese. Mix in half of the pesto dressing.
In another bowl mix together the remaining dressing with the potatoes. Top the arugula salad with the potatoes and mix in the crispy prosciutto