Yukon Gold Potato Salad with Summer Corn, Prosciutto, and Garlicky Lemon-Chive Dressing
Chef Colby Garrelts – Rye Restaurant in Leawood, Kansas
This is a great summer salad that features sweet corn, a bright tangy dressing, and all those country ham ends you’ve been collecting. We reserve this salad for special family dinners or summer gatherings like Labor Day picnics and Father’s Day. The kids and I try to give Colby a day off from cooking, and this is the perfect recipe for the three of us to create together—the little ones can help shuck the corn, juice the lemons, and smash the garlic. Of course, eventually Colby takes over the grill again, because he can’t help himself. —M.G.
Serves 4 to 6
2 pounds Yukon Gold potatoes
1 tablespoon kosher salt plus more for seasoning
3/4 cup fresh corn kernels (cut from about 1 ear of corn)
1 teaspoon unsalted butter
1 1/4 cups extra-virgin olive oil
Juice of 2 lemons
1 bunch fresh flat-leaf parsley, stemmed and chopped
5 cloves garlic, smashed or pressed through a garlic press
2 tablespoons finely grated lemon zest
1/2 teaspoon dried red pepper flakes
Freshly ground black pepper
1/3 cup small dice country ham
Place the potatoes in a large pot and add water to cover by 1 inch. Add 1 tablespoon of salt and bring to a boil. Cook until potatoes are just fork-tender, about 8 minutes. Drain the potatoes and let them cool to room temperature. Quarter the potatoes and place in a mixing bowl.
In a small sauté pan, melt the butter over medium high heat. Add the corn to the butter and cook until corn is lightly browned, about 2 minutes.
Place the olive oil, lemon juice, parsley, garlic, lemon zest, and red pepper flakes in a mixing bowl. Mix well and season the dressing with salt and pepper.
Add the corn and country ham to the potatoes. Add the dressing and mix well. Adjust seasoning and serve.
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