Potato Salad with Peas and Corn
Serves: 6
2 pounds Yukon Gold potatoes
5 tablespoons mayonnaise
6 tablespoons freshly grated Parmesan
1/2 cup frozen peas, thawed
1/2 cup fresh or frozen corn, thawed
4 slices prosciutto, chopped (optional)
salt, to taste
1. Scrub potatoes well. Add to pot of water and bring to a boil; simmer until potatoes are tender but not mushy, about 15 minutes. Drain and let cool.
2. Meanwhile, in a small bowl, combine mayonnaise with Parmesan.
3. Cut potatoes into bite-size pieces and place in a large bowl. Add mayonnaise-cheese mixture and mix well. Add peas, corn, salt and prosciutto (if using) and stir to combine. Taste and adjust seasoning if needed.
Serves: 6
2 pounds Yukon Gold potatoes
5 tablespoons mayonnaise
6 tablespoons freshly grated Parmesan
1/2 cup frozen peas, thawed
1/2 cup fresh or frozen corn, thawed
4 slices prosciutto, chopped (optional)
salt, to taste
1. Scrub potatoes well. Add to pot of water and bring to a boil; simmer until potatoes are tender but not mushy, about 15 minutes. Drain and let cool.
2. Meanwhile, in a small bowl, combine mayonnaise with Parmesan.
3. Cut potatoes into bite-size pieces and place in a large bowl. Add mayonnaise-cheese mixture and mix well. Add peas, corn, salt and prosciutto (if using) and stir to combine. Taste and adjust seasoning if needed.
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