13 JUNE 2026 — AROUND THE TABLE

Lemon & Crispy Prosciutto Potato Salad

In this edition of Around the Table, Shea shares her Lemon & Crispy Prosciutto Potato Salad—a fresh spin on the side dish that always seems to disappear first. Creamy, bright, and packed with garden herbs, it gets an irresistible salty crunch from crispy prosciutto that keeps everyone coming back for more.

The dressing comes together with lemon, Dijon, garlic, sour cream, mayo, and plenty of herbs before getting tossed with tender baby potatoes. Crispy prosciutto and fresh chives finish everything off, adding texture and flavor to every bite. It’s easy to make ahead, perfect for summer gatherings, and just the thing to bring as your “dish to pass” all summer long. See the recipe below and watch the full webisode here.

Yields: 6 to 8 servings|Prep Time: 30 minutes|Cook Time: 20 minutes|Total Time: 50 minutes

Ingredients

3 pounds baby Yukon gold potatoes
¼ cup sour cream
¼ cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon herbes de Provence
2 ½ teaspoons kosher salt
¼ cup minced chives, plus more for serving, about 1 bunch
¼ cup minced dill, about 1 bunch
1 lemon
1 clove garlic
Freshly cracked black pepper
2 ounces prosciutto

Method

Step 01

Preheat the oven to 350 degrees, then bring a large pot of heavily salted water to a boil. Halve the baby potatoes, cutting any particularly large potatoes into quarters to keep everything about the same size.

Step 02

Add the potatoes to the pot and boil for 18 to 20 minutes, or until a fork pierces them with no resistance. Drain the potatoes and set aside to cool completely. You can do this quickly by transferring the potatoes to a sheet pan and spreading in a single layer.

Step 03

Lay the prosciutto flat on an 18 x 13-inch sheet pan and transfer to the oven. Bake until crispy, about 9 to 11 minutes, or until the prosciutto is a few shades darker and the fat has mostly rendered. Let rest until cooled, about 5 minutes. The prosciutto should shatter—break it up into pieces and set aside.

Step 04

Prepare the dressing by adding the sour cream, mayonnaise, mustard, herbes de Provence, and salt to a large bowl.

Step 05

Mince the chives and dill, then zest and juice the lemon. Add the herbs, lemon zest, and lemon juice to the bowl. Finally, grate the garlic clove into the bowl and whisk to combine. Season with freshly cracked black pepper, to taste.

Step 06

Add the cooled potatoes to the dressing, then tear the prosciutto over the top and toss to coat. Refrigerate until ready to serve, then top with a sprinkle of fresh chives.