Dish of the Month

By Anne Adams

Potato Salad With Parma Ham

Ingredients:

• 675g (2lb) small new potatoes
• 1tbsp caraway seeds
• 6 slices Parma ham, cut into thin strips
• 3-4 tbsp finely chopped parsley or chives

For the dressing:

• 2 shallots or spring onions, finely chopped
• 150ml (5fl oz) soured cream
• 1tsp Dijon mustard
• 1tbsp red wine vinegar
• 1 garlic clove, crushed
• Salt and freshly ground black pepper
• 3tbsp olive oil

Preparation

1. Place the potatoes, in a large pan, cover with cold water, add ½tsp salt, and bring to the boil over a high heat. Reduce the heat, cover, and simmer for 12-15 minutes, or until tender. Drain well, then set a side to cool.
2. Meanwhile, heat a small frying pan over a medium-high heat. Add the caraway seeds and cook, stirring frequently, for 2 minutes, or until lightly toasted. Set aside.
3. To make the dressing, place the shallots, soured cream, mustard, vinegar, and garlic in a small bowl, season to taste with salt and pepper, then whisk in the olive oil.
4. Cut each potato in half and place in a large bowl. Add the caraway seeds and Parma ham, then pour the dressing over. Add all but 1tbsp of the chopped parsley and toss gently to combine.
5. Transfer to a serving platter and scatter with the remaining chopped parsley.