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Heat the vegetable oil in a frying pan over a medium heat. Add the shallot and fry for one minute.
Add the potatoes to the pan and fry until golden.
Add the cream, Dijon mustard and camembert and remove from the heat.
Heat a clean frying pan and fry the slice of Parma ham until crisp and golden. Remove and drain on kitchen paper.
To serve, place the warm potato salad on a plate and top with the crispy Parma ham.
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