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Categories:
extra-virgin olive oil baby tricolor kosher salt mayonnaise scallions sugar sweet paprika stone ground mustard apple cider vinegar kosher salt
Viewed: 34 - Published at: 3 months agoIngredients
- 1 tablespoon extra-virgin olive oil
- 4 ounces sliced prosciutto
- 2 pounds baby tricolor or red bliss potatoes, quartered
- Kosher salt
- 1 cup mayonnaise
- 2 scallions, finely chopped
- 1 teaspoon sugar
- 1/2 teaspoon sweet paprika
- 1/4 cup stone-ground mustard
- 2 teaspoons apple cider vinegar
- Kosher salt and freshly ground pepper
Method
- Make the salad: Preheat the oven to 400 degrees F. Brush a baking sheet with the olive oiland 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.
- Photograph by Anna Williams
