Recipe: Potato Salad with Prosciutto, Peas & Fava Beans

Grad school being what it is, I haven’t had as much free time as I would like for inspired cooking, resorting instead to a weekly routine of nourishing (albeit slightly boring) pastas, salads and sandwiches. Compounding the problem is our apartment’s lack of oven, and my perennial struggle to find ingredients that are not readily available in Italian markets. (This afternoon, I searched high and low to find fresh dill. I miss the herb stand at Green City Market.) It would also be highly helpful to have a blender. As Danielle put it, never before in my life have I talked about food so much without really making it. O.o

Anyway, tomorrow night the class is hosting a potluck dinner for Mark Van Horn, director of the UC Davis student farm and research group, and expert in organic farming and soil management. I summoned some energy and put together an appropriately summery potato salad, using ingredients that were available at the farmer’s market this morning. I am pretty happy with the results, so hopefully it will go over well at the potluck. Recipe follows after the jump.


1 1/2 kg (~3 lb) potatoes (I used baby yellow ones)
1/2 c peas
1/2 c shelled fava beans
1 red onion, diced
5 cloves garlic, minced
40 g (~2 oz) prosciutto, diced

3 T whole-grain mustard
2 T olive oil
1 t balsamic vinegar
1 t honey
3/4 t salt
1/4 t pepper

In a large pot, bring salted water to a boil and add the potatoes. Cook until almost fork tender, about 15 minutes. Add the peas and fava beans and cook an additional 5 minutes. Drain the pot contents in a colander.

While the potatoes are cooking, combine the dressing ingredients (mustard through pepper). Adjust salt/pepper/mustard to taste.

Add a tablespoon of oil to a skillet and when the oil is hot, add the minced garlic. Sauté for 30 seconds, then add the prosciutto and cook for about 2 minutes on high heat.

In a large bowl, combine the potato & bean mix, red onion, prosciutto and dressing.

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