Fusion Potato Salad

• 2 lbs new potatoes
• 12 cup vegetable oil
• 14 cup sesame oil
• 2 cloves garlic, pressed
• 5 tablespoons italian prosciutto, minced
• 3 tablespoons chopped green onions
• 3 tablespoons rice wine vinegar
• 34 teaspoon fresh ground black pepper
• 12 teaspoon salt
• 2 tablespoons chopped green onions
• 13 cup chopped toasted cashews

1. Steam potatoes until tender and let cool.
2. Peel potatoes when cool enough to handle, slice 1/2 inch thick and place in a large bowl.
3. Add oils to a small heavy saucepan and sautee garlic over medium low heat for 2 minutes.
4. Add prosciutto and saute 1 minute, add green onion and saute 1 minute.
5. Remove pan from heat and stir in vinegar, salt and pepper.
6. Pour oil mixture over potatoes and toss gently, cover and let sit at room temperature for 1 hour.
7. To serve, gently stir in the cashews and top with the remaining green onions.

potatoes, vegetable oil, sesame oil, garlic, italian prosciutto, green onions, rice wine vinegar, fresh ground black pepper, salt, green onions, cashews

Taken from www.food.com/recipe/fusion-potato-salad-33079 (may not work)