Potato Cups with Devilled Prosciutto Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 6
Potato Cups with Devilled Prosciutto Salad

These creamy prosciutto-filled mini potato cups are sure to be the star of the party.


  • 12 baby red potatoes, halved
  • 1 tbsp (15 mL) olive oil
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 pkg (125 g) San Daniele® Prosciutto, chopped
  • 3 tbsp (45 mL) chopped gherkins
  • 3 tbsp (45 mL) sliced green onions, divided
  • 3 tbsp (45 mL) mayonnaise
  • 1 tsp (5 mL) Dijon mustard
  • 1/4 tsp (1 mL) paprika


  1. Preheat oven to 425°F (220°C). Using small melon baller or small spoon, scoop out pulp from halved potatoes, leaving 1/8-inch thick shells (reserve pulp for another use). Brush with olive oil and season with half of the salt and pepper.
  2. Place potatoes cut side up on parchment paper–lined baking sheet.
  3. Bake for 20 to 25 minutes or until tender.
  4. Meanwhile, in bowl, combine prosciutto, gherkins, 2 tbsp (30 mL) green onions, mayonnaise, Dijon mustard, paprika and remaining salt and pepper.
  5. Fill potato halves evenly with prosciutto mixture, mounding slightly. Sprinkle with remaining green onions.
  6. Tip: Add chopped red radishes for a pop of colour.

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