Yukon Gold Potato Salad With Crispy Prosciutto And Truffle Oil Recipes

YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL

Steps:

• Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.
• Melt butter in medium nonstick skillet over medium heat. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

YUKON GOLD POTATO SALAD W/ CRISPY PROSCIUTTO & TRUFFLE OIL

Steps:

• Place potatoes in large saucepan. Add chicken broth. Bring to boil.
• Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
• Drain potatoes, reserving broth.
• Place potatoes in large bowl.
• Return broth to same saucepan and boil until reduced to 2/3 cup, about 13 minutes.
• Pour over potatoes and toss gently until broth is absorbed.
• Melt butter in medium nonstick skillet over medium heat.
• Add prosciutto and sauté until crisp, about 6 minutes.
• Transfer prosciutto and butter from skillet to bowl with potatoes.
• Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
• Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.
• Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.).

YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL

Steps:

• Place potatoes in a large saucepan. Add chicken broth. Bring to a boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in a large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 15 minutes. Pour over potatoes and toss gently until broth is absorbed. Melt butter in a medium nonstick skillet over medium heat. Add prosciutto and saute until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in a small bowl to blend. Drizzle over potato mixture and toss to coat. Season salad to taste with salt, pepper and additional truffle oil, if desired. Serve warm or at room temperature (This can be made 2 hours ahead. Let stand at room temperature). Recipe Source: Bon Appetit July 2005

24 CARAT YELLOW GOLD POTATO SALAD

Steps:

• In a large saucepot add potatoes and enough water to slightly cover potatoes.
• Place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ).
• Drain potatoes, place potatoes in refrigerator and chill for 1 hour.
• Fry bacon and set aside and when bacon is cooled, crumble.
• After potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes.
• Mix gently together potatoes and mayonnaise/bacon mixture.
• Chill potato salad for at least 2 more hours.

YUKON GOLD POTATO SALAD WITH CHILES, CILANTRO, AND TOASTED CUMIN

Steps:

• Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Place corn, chiles, and bell peppers on grill. Cover and grill until corn kernels are tender and chiles and bell peppers are blackened on all sides, turning frequently, about 5 minutes for corn and 12 minutes for chiles and bell peppers. Transfer vegetables to 2 baking pans. Cover chiles and bell peppers; let stand until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel, seed, and coarsely chop chiles and bell peppers; add to bowl with corn. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.
• Stir cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to small bowl; set aside. Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add cumin seeds, green onions, and cilantro and toss. Season generously with salt and pepper. Cover; chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Keep refrigerated. Serve chilled or at room temperature.
• * Sold at some supermarkets and at specialty foods stores and Latin markets.