Italian Potato Salad with Christmas Ham
0:45
Easy
12345
Serves 8
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
DRESSING
60ml Bertolli Originale Olive Oi
40ml red wine vinegar
1 clove garlic, crushed
Sea salt and freshly cracked black pepper
STEP 1
Boil potatoes until soft. Peel and cut into rounds and arrange in a serving bowl.
STEP 2
Heat 2 tbsp oil in a large frypan, fry ham until crispy. Drain on paper towel.
STEP 3
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.
