Potato and Prosciutto Salad

• 3 medium red potatoes, unpeeled
• 12 lb green beans, trimmed and cut into 2 1/2 inch pieces
• 1 red bell pepper, seeded and thinly sliced
• 1 12 cups frozen corn, thawed
• 1 (6 ounce) package mozzarella cheese, cut into 1/2 inch cubes
• 3 ounces thinly slice prosciutto ham, cut into strips
• 3 green onions, sliced
• 13 cup olive oil
• 14 cup lemon juice
• 2 tablespoons water
• 1 -2 garlic clove, minced
• 1 tablespoon chopped fresh thyme or 1 12 teaspoons dried thyme
• salt and black pepper

1. Cook potatoes in boiling water for 25 minutes or until tender; drain and cool.
2. Cut into 1/2-inch thick slices, and then cut into quarters.
3. Cook green beans in boiling water until tender; drain and cool.
4. Combine potatoes, beans, bell peppers, corn, cheese, ham, and onions in a large bowl.
5. Whisk together lemon juice, water, garlic, and thyme.
6. Slowly pour oil in by a thin stream whisking the whole time.
7. Pour over potato salad and toss to coat.
8. Season with salt and pepper to taste.

red potatoes, green beans, red bell pepper, frozen corn, mozzarella cheese, ham, green onions, olive oil, lemon juice, water, garlic, thyme, salt

Taken from www.food.com/recipe/potato-and-prosciutto-salad-92508 (may not work)