You can add more fibre to this tasty potato salad by chopping up some vegetables like kale or lettuce and adding them in!
- 1 kg baby chat potatoes, halved
- 2 thin prosciutto slices
- ½ cup roughly chopped parsley
- ½ cup roughly chopped mint
- 6 green onions, thinly sliced
- 3 eggs, hard boiled, roughly chopped (see tip)
- ½ cup light sour cream
- ¼ cup mayonnaise
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
Place potatoes in a large saucepan and cover with cold water. Bring to a boil on high and cook, partially covered, 8 to 10 mins until just tender. Drain well.
Meanwhile, heat a medium frying pan on high. Cook prosciutto slices 1 to 2 mins, each side, until crisp. Cool.
In a large bowl, combine potatoes, herbs and onions.
DRESSING in a jug, whisk all ingredients together. Season to taste.
Drizzle dressing over salad and gently toss to coat. Break prosciutto into pieces. Scatter over salad and eggs.
Boil eggs for salads by placing in a saucepan of cold water. Bring to a boil on medium, reduce heat and simmer for 4 to 5 mins. Cool under cold running water. Remove shells as soon as you can handle the eggs.