2 pounds baby tricolor or red bliss potatoes, quartered
Kosher salt
For Dressing 1 cup mayonnaise
2 scallions, finely chopped
1 teaspoon sugar
1/2 teaspoons sweet paprika
1/4 cup stone-ground mustard
2 teaspoons apple cider vinegar
Kosher salt and freshly ground pepper
Instructions
Make the salad; Preheat oven to 400. Brush a baking sheet with the
olive oil and arrange the prosciutto in a single layer. Bake until the
fat is rendered and the prosciutto is crisp, 12 to 14 minutes.
Remove the prosciutto to a rack and let cool completely, then break
into pieces and set aside.
Meanwhile, fill a large pot with cold water; add the potatoes and a
pinch of salt. Bring to a boil, then reduce the heat to medium low
and simmer until the potatoes are just fork-tender, about 15
minutes. (The potatoes will continue to cook when you remove
them from the water, and you don't want a mushy potato salad!)
Drain in a colander, then place the colander over the now-empty
pot, off the heat, to allow the excess moisture to evaporate from
the potatoes.
Make the dressing- In a large bowl, whisk the mayonnaise, scallions,
sugar, paprika, mustard, and vinegar. Taste and then season with
salt and a few grinds of pepper.
Add the potatoes to the bowl with the dressing and gently toss.
Refrigerate at least 1 hour. Sprinkle the crispy prosciutto on top
before serving.
Originally Submitted
7/17/2013
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