Creamy Potato and Prosciutto Salad

• 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

1. 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.
2. Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes.
3. Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside.
4. Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt.
5. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes.
6. (The potatoes will continue to cook when you remove them from the water, and you don't want a mushy potato salad!)
7. 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.
8. Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar.
9. Taste and then season with salt and a few grinds of pepper.
10. Add the potatoes to the bowl with the dressing and gently toss.
11. Refrigerate at least 1 hour.
12. Sprinkle the crispy prosciutto on top before serving.
13. Photograph by Anna Williams

extravirgin olive oil, baby tricolor, kosher salt, mayonnaise, scallions, sugar, sweet paprika, stoneground mustard, apple cider vinegar, kosher salt

Taken from www.foodnetwork.com/recipes/sunny-anderson/creamy-potato-and-prosciutto-salad-recipe2.html (may not work)