Ingredients
600 g new potatoes |
1 bunch celery heart leaves |
1 bunch flat-leaf parsley |
2 whole lemons |
3 tbsp horseradishes (grated) |
3 tbsp sour cream |
10 slices prosciutto |
1 bunch tarragon |
1 dash extra virgin olive oil |
1 pinch black pepper |
1 pinch sea salt |
Preparation
Read full directionson Table Twenty EightRead full directions on Table Twenty Eight at https://tabletwentyeight.com/2014/01/05/potato-salad-with-horseradish-proscuitto/
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