All-Season Potato, Egg & Prosciutto Salad with Pickle Creamy Dill Dressing


This salad has it all with chunky potato, salty prosciutto, crunchy sweet pickles and creamy hard-boiled eggs, tossed together with a tangy dill dressing. It’s sure to be a hit with the whole family!

Serves 4 people.


  • 600g Desiree or Chat potatoes
  • 6 + 1 eggs
  • 100g prosciutto
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tsp dijon mustard
  • 2 tsp white wine vinegar
  • 2 tsp lemon juice
  • 1 tbsp pickle juice
  • 1/2 cup pickles-diced
  • 1 bunch dill-chopped
  • Salt and pepper
  • Pinch of smoked paprika


  1. In a saucepan, bring to boil 2 litres of water. Add 1 teaspoon of salt.
  2. Cut potatoes into 2cm thick wedges. Boil potato wedges in medium heat for 8 to 10 minutes. Scoop out wedges once they are cooked. Set aside to cool. Keep water for cooking eggs.
  3. Bring water back to a boil. Gently place all 7 eggs into saucepan and boil gently for 14 minutes. Refer to link for fail-proof perfectly cooked eggs:
    Place eggs in icy cold water bath to cool.
  4. While eggs are cooking, grill prosciutto slices under a grill or on a pan till brown and crispy. Set aside.
  5. To prepare the dressing, in a medium mixing bowl, add mayo, sour cream, dijon mustard, white wine vinegar, lemon juice, pickle juice, 1 peeled egg, 1 teaspoon sea salt and pinch of pepper. Using a potato masher mix all ingredients until combined, ensuring the egg is mashed and well incorporated.
  6. Once prosciutto slices are cooled, scrunch them up into shards and small pieces. Peel remaining 6 eggs and cut into quarters. Add to potatoes, pickles, dill and prosciutto and mix together. Add in dressing and coat well. Top with a sprinkling of smoked paprika for extra flavour and colour.

Serve chilled. May be kept sealed in the refrigerated for up to a week.