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Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the potatoes with enough salted water to cover. Bring to a boil, then lower the heat and simmer until just tender, 20 to 25 minutes. Drain and let cool slightly. Cut into quarters and transfer to a large bowl.

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  • Meanwhile, in a small bowl, whisk together the mustard, lemon juice and garlic; season with salt and pepper. Slowly whisk in the olive oil. Stir in the scallions.

  • Combine the fennel, fennel fronds, prosciutto and basil with the potatoes. Stir in the mustard vinaigrette.

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