Potato & Proscuitto Salad Recipe | Abel & Cole
Potato & Proscuitto Salad
Clock Image
Prep: 15 mins
Cook: 15 mins
This is our Jassy's twist on niçoise. Organic French beans and the traditional tuna swapped for some marvellous organic proscuitto, makes for a fantastic yesoise.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
536 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 eggs
  • A 400g bag of potatoes
  • A 100g bag of French beans
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 2 large handfuls of watercress
  • A 250g punnet of cherry tomatoes
  • An 80g pot of black olives
  • A 55g pack of proscuitto
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tbsp olive oil plus a splash for cooking
You'll need
  • A couple of pans with lids
  • A couple of bowls
  • Colander
  • Frying pan
Step by step this way
  • 1.

    Bring a small pan of water to the boil. Add the eggs. Lower the heat and simmer gently for 6 mins. Lift the eggs out and pop them in a bowl of cold water to cool.

  • 2.

    While the eggs cook, bring a larger pan of water to the boil. Scrub the potatoes and chop them into equal-sized chunks. Add to the boiling water. Simmer for 5 mins.

  • 3.

    Trim the French beans. Add them to the potatoes. Simmer for another 5 mins till the beans are tender and the potatoes are cooked through. Drain them.

  • 4.

    Measure out 1 tbsp Dijon mustard and 1 tbsp red wine vinegar. Whisk with 2 tbsp olive oil and some salt and pepper to make a mustardy dressing. Put to one side.

  • 5.

    Pick any large sprigs out of the watercress. Halve the cherry tomatoes. Arrange the watercress, tomatoes, potatoes and French beans on a platter or two plates. Scatter over the black olives.

  • 6.

    Peel and halve the eggs, then add them to the salad. Warm a splash of olive oil in a frying pan. Add the proscuitto. Fry for 2-3 mins till the proscuitto is crisp.

  • 7.

    Lift the proscuitto out of the pan. Cut into shards. Pop on top of the salad. Spoon over the dressing and serve straight away.

  • Tip

    Egg-cellent timing
    Simmering the eggs for 6 mins should give you an egg that’s still soft in the middle. For a firmer yolk, simmer for 8-10 mins.