Italian Potato Salad with Christmas Ham
1kg kipfler potatoes
200g chunk of leftover Christmas ham, diced
1 small red onion, finely chopped
100g marinated roasted capsicum, chopped
100g sundried tomato, chopped
2 tbsp capers, drained and chopped
Chopped flat-leaf parsley
60ml Bertolli Originale Olive Oi
40ml red wine vinegar
1 clove garlic, crushed
Sea salt and freshly cracked black pepper
Boil potatoes until soft. Peel and cut into rounds and arrange in a serving bowl.
Heat 2 tbsp oil in a large frypan, fry ham until crispy. Drain on paper towel.
To make the dressing, whisk together oil, vinegar and garlic, season then pour over the warm potatoes. Sprinkle over red onion, capsicum, tomato, capers and parsley. Sprinkle over fried ham and a little extra parsley to serve.