Friday, 12 August 2011
Potato and Egg Salad with Prosciutto, Pomegranate and Avocado
1 tbs Persian feta and some of its oil
3 tbs pomegranate seeds
Salt and Pepper
Crusty toasted bread.
Hard boil the eggs and shell them. Boil the potato until just cooked. Chop the potato and egg into even bite sized pieces. While still warm, combine the potato and feta with some of the feta oil. Make the dressing by combining the sour cream and mayonnaise with the garlic, white balsamic, diced onion, capsicum and parsley. Season well with salt and pepper. To the potato add the dressing, 1 tbs parsley, 2 tbs pomegranate seeds, rocket, avocado, 1/2 of the prosciutto and 1/2 of the chopped egg. Mix to combine and check for seasoning.
Spoon the potato salad into your serving dish, add the rest of the parsley, egg, prosciutto, and top with the remaining pomegranate seeds. Serve with nice bread.