Creamy potato salad with Grana Padano and Prosciutto

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



  • 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



  • 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!