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Creamy Potato and Crispy Prosciutto Salad Recipe

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This recipe for Creamy Potato and Crispy Prosciutto Salad is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
4 ounces sliced prosciutto
1-2 T. olive oil
2 pounds baby tricolor or red bliss potatoes, quartered
Kosher salt to taste

DRESSING:
1 c. mayonnaise
2 scallions, finely chopped
1 t. sugar
1/2 t. sweet paprika
1/4 c. stone-ground mustard
2 t. apple cider vinegar
Kosher salt and freshly ground pepper
Directions:
Directions:
Preheat the oven to 400º. 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 15 minutes. Remove to a rack and let cool completely, then break into pieces and set aside. Meanwhile, roast the potatoes on a baking sheet with olive oil and salt until they are just fork-tender.
Make the dressing mixing all ingredients together. 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.

 

 

 

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