Island Potato Salad
An updated version of the traditional Irish dish, champ, this recipe was adapted from one developed by Joy Shinn when she worked with the Prince Edward Island potato marketing board, FoodTrust. It’s fabulous served at room temperature or even a bit warm.
- 2 lbs (900 g) P.E.I. potatoes, about 5 – 6 medium-sized
- 4 slices proscuitto
- 3 green onions, sliced diagonally
- 2 tbsps (30 mL) apple cider vinegar
- 1 tbsp (15 mL) honey
- 1 tbsp (15 mL) grainy Dijon-style mustard
- ¼ cup (60 mL) canola oil
Salt and freshly ground pepper, to taste
Place washed potatoes in a pot and cover with water. Cook, covered, on medium until fork tender, 30 – 45 minutes depending upon the size of the potatoes. Drain and let cool. Peel and quarter or, if large, dice coarsely. Set aside.
Place proscuitto on a baking tray and broil until crisp, about 10 minutes, turning part way through cooking. Cool and break into small pieces.
In a serving bowl, combine green onions, proscuitto and cooked potatoes.
To make dressing, whisk or shake together the vinegar, honey, mustard and oil until blended. Pour over potatoes, tossing gently. Season to taste with salt and top with a good grinding of black pepper. .
Makes 4 to 6 servings.