Chicken And Potato Salad

• 1 2/3 lb fingerling potatoes, unpeeled
• 4 oz frozen peas
• 3 slices prosciutto
• 1/3 cup white wine vinegar
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh small basil leaves
• 2 tbsp fresh mint leaves, loosely packed
• 3 None spring onions, sliced thinly
• 2.5 oz drained sundried tomatoes, halved
• 1/2 None rotisserie chicken, meat coarsely shredded

1. Place potatoes in a large saucepan of cold salted water. Bring to a boil. Boil for 15 mins, or until tender. Add peas to pan for last minute of cooking time. Drain. Halve potatoes.
2. Heat a medium frying pan over high heat. Cook prosciutto until crispy. Drain on paper towels.
3. Whisk vinegar and oil together in a serving large bowl. Season. Add warm potatoes and peas and toss to coat. Add remaining ingredients and toss gently to combine.

fingerling potatoes, frozen peas, white wine vinegar, extra virgin olive oil, basil, mint, spring onions, tomatoes, rotisserie chicken

Taken from recipes-plus.com/api/v2.0/recipes/36511 (may not work)