We have been making this potato salad for about 4 years and it is very good. I like to use a combination of purple and red potatoes for a nicer presentation. Purple potatoes are slowly becoming more popular here, as they are showing up in our grocery store every so often, and they are even at our local Farmer’s Market. Be careful when cooking purple potatoes, as they are not as forgiving as red potatoes and can turn mushy very quickly if overcooked.

Ingredients:

• 12 – 14 Potatoes, combination of red and purple
• 1/2 Red Onion, thinly sliced
• Cilantro leaves, roughly torn
• Toasted, salted Pine Nuts, for garnish

For the Dressing:

• 1/2 cup Mexican Table Cream (Crema Mexicana)
• 2 tablespoons Extra Virgin Olive oil
• Juice of one Lime
• 3/4 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Honey
• 1/2 cup finely chopped Cilantro

Boil the potatoes for 15 – 20 minutes in salted water or until fork tender, and let them cool. Be sure to check the purple potatoes sooner as they cook quicker. I like to boil them whole with the skins on as I find they get less waterlogged. Also, I bring the water up to a boil with the potatoes in the pot to make sure they cook evenly.

Mix the dressing ingredients together.

You can leave the potato skins on or off; personally, I like to take them off. It is fairly easy to just peel them off now that they have been cooked. When the potatoes have cooled down, cut them in approximately 1 inch cubes (or whatever size you like) and carefully mix them with the dressing, onions, and the roughly chopped cilantro. You may not need all of the dressing so start with half and go from there. Be sure to taste, as chances are good that it will need a little more salt. Garnish with the toasted pine nuts and a little fresh cracked black pepper.

Ingredients:

• 4 – 6 Yukon Gold Potatoes
• Softened Butter
• Kosher Salt
• Thinly sliced Prosciutto
• Finely chopped Parsley
• Grated Parmesan cheese
• Fresh cracked Pepper

Lay a sheet of heavy aluminum foil out on a flat work surface; liberally coat the bottom with butter–do not skimp out on this step or the potatoes will stick. If you want to make sure the potatoes won’t stick to the foil, in addition to the butter, spray the foil with some Pam or brush with olive oil.
Slice the potatoes on a mandolin so they are about 1/8 of an inch thick, and lay them out as shown so they overlap a bit. Add a layer of the prosciutto, cheese, parsley, salt and pepper. Since the parmesan and prosciutto are somewhat salty, go light on the salt.

Add another layer of potatoes, filling , then top it off with another layer of potatoes. Brush the top with olive oil.

Liberally coat another sheet of aluminum foil with butter and cover the whole thing with the butter side down making a flat pouch. Place on indirect heat and cook for about 20 minutes at 400 degrees.

Place the pouch directly on the grill and grill in the pouch for 5 minutes. After 5 minutes, carefully open the pouch and slide the whole thing out directly onto the grate. Grill this way until brown and crispy flipping one time to get each side crispy.