1kg cocktail potatoes, halved
4 thin slices prosciutto
2 tablespoons capers
½ red onion, thinly sliced
½ cup broad beans or peas, blanched
½ bunch dill, roughly chopped
4 tablespoons Beerenberg Blue Cheese Gourmet Dressing
Place the potatoes on a large plate and cover with cling film. Cook in the microwave for 10 minutes, or until potatoes are soft. Set aside to cool.
Heat a frypan over medium heat, and add the prosciutto. Cook for 2 minutes on each side, or until crispy. Remove from the heat to cool, before roughly crumbling.
In a large bowl, mix together the cooled potatoes, prosciutto, capers, red onion, beans and dill. Add the Beerenberg Blue Cheese Gourmet Dressing and toss to combine.