Potato Salad with Prosciutto
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 lbs red bliss potatoes, sliced
  • 2.5 cups chicken broth
  • ¼ c. red wine vinegar
  • 2 T butter
  • 3 oz. prosciutto or similar cured ham (in the pictures I used a German Westphalian ham), chopped
  • 1 c. chopped celery
  • ½ c. chopped sweet onion
  • ½ c. chopped chives
  • 1-2 T truffle oil
  • 1 T lemon juice
  1. Place potatoes in saucepan with chicken broth. Bring to a boil, then reduce heat to medium and cook, partially covered, until potatoes are tender, about 6 minutes. Drain potatoes or lift them out with a slotted spoon, reserving broth. Return broth to same saucepan and boil until reduced to ⅓ cup, about 13 minutes. Place potatoes into a large bowl and pour reduced broth over potatoes, toss to coat. Add vinegar and toss to coat.
  2. Melt butter in a nonstick pan. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Gently toss to combine. Combine truffle oil and lemon juice in a small bowl, drizzle over potato salad, gently toss to coat. Season to taste with salt, pepper, and additional truffle oil, if desired. Serve at room temperature.
Recipe by The Domestic Front at http://www.thedomesticfront.com/perfect-picnic-2-potato-salad-with-prosciutto/