Potatoes are such a comfort food in so many households and mine is no exception. I cook with potatoes a thousand different ways (and I mean that almost quite literally). In the summer months, a cold potato salad is the perfect side dish to a barbeque meal, but in the fall and winter months I like to have something more comforting to help warm up the colder temperatures. This warm potato salad is down right good for the soul.

Serves 2


  • 2 large sized potatoes, diced into medium sized cubes
  • 2 celery stalks, diced
  • 1 carrot, peeled and diced
  • 2 slices of prosciutto, thinly sliced (or substitute 2 bacon strips)
  • 1/4 cup extra virgin olive oil (plus 1 tbsp extra)
  • coarse salt
  • freshly cracked black pepper
  • 1 tbsp vegetable blend seasoning
  • 4 tbsp white wine vinegar
  • juice of half a lemon
  • 2 tbsp chopped olives
  • 1/4 cup chopped fresh flat-leaf parsley

1. Place the diced potatoes into a medium sized pot. Fill the pot full of water, just enough to cover the potatoes, and let it come up to a gentle boil. Cook until tender and drain the water. Leave the potatoes in the colander for now.

2. Slice and dice all of the vegetables and the proscuitto. Place the empty pot back onto the burner and turn the stove on to medium high heat. Drizzle in 1 tbsp of olive oil and add in the diced carrots, celery and the proscuitto. Stir for about 3 minutes and drop the heat down to low.

3. In a small bowl, combine and whisk the 1/4 cup of olive oil, vegetable blend seasoning, salt, pepper, white wine vinegar, the juice of half a lemon, and the olive slices. Place the now dry potatoes back into the pot with the vegetables, pour in the olive oil dressing and gently mix it altogether. Sprinkle on the chopped fresh parsley, turn the heat off and serve immediately.

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