Creamy potato salad with Grana Padano and Prosciutto

Name: Creamy potato salad with Grana Padano and Prosciutto
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 cups diced yellow potatoes; 1 cup finely grated Grana Padano cheese; 1/2 cup fresh San Daniele or Di Parma prosciutto, white fat removed, finely chopped (about 5 to 6 slices); 1/2 cup cooked and cooled corn kernels; 1/2 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon old mustard; 1 green onion, thinly sliced; A small handful of fresh parsley, finely chopped; 4 slices of crispy cooked prosciutto, roughly chopped; Salt and pepper from the mill

Preparation 30 min
Refrigeration 1 h
Cooking 15 min
Servings 4
Freezing I do not suggest

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Ingredients

4 cups diced yellow potatoes
1 cup finely grated Grana Padano cheese
1/2 cup fresh San Daniele or Di Parma prosciutto, white fat removed, finely chopped (about 5 to 6 slices)
1/2 cup cooked and cooled corn kernels
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon old mustard
1 green onion, thinly sliced
A small handful of fresh parsley, finely chopped
4 slices of crispy cooked prosciutto, roughly chopped
Salt and pepper from the mill

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Preparation

In a large pot of water filled with boiling salted water, cook the potatoes for 7 minutes until tender but still firm. Pour into a colander, rinse under cold water for 2 minutes and allow to drain for 5 minutes. Pour into a large salad bowl.
With the exception of the cooked prosciutto, add the rest of the ingredients, season with salt and pepper and toss gently.
Place in the fridge and let cool for 1 hour. Garnish with fresh parsley and crispy prosciutto before serving!