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
Instructions
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.