Creamy potato and prosciutto salad

Indulge in the rich flavors of creamy potatoes and savory prosciutto in this delectable salad that will leave your taste buds craving for more.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 110g sliced prosciutto
• 910g 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

Instructions:

1. Prepare the salad: Heat the oven to 200 °C. Coat a baking sheet with olive oil and lay out the prosciutto in a single layer. Bake until the prosciutto turns crisp, about 12 to 14 minutes. Transfer the prosciutto to a rack to cool down completely and then break it into small pieces and set aside.
2. While the prosciutto is baking, put a large pot filled with cold water on the stove. Add the potatoes and a pinch of salt. Bring to a boil, then lower the heat to medium low and gently simmer until the potatoes are just tender when pierced with a fork, approximately 15 minutes. (Remember that the potatoes will continue to cook once removed from the water, so you don't want them to become mushy.) Drain the potatoes in a colander and place the colander over the now-empty pot, away from the heat, to let any excess moisture evaporate from the potatoes.
3. Prepare the dressing: In a large bowl, whisk together the mayonnaise, scallions, sugar, paprika, mustard, and vinegar. Taste the dressing and season with salt and a bit of freshly ground pepper as needed.
4. Combine the cooked potatoes with the dressing in the bowl and gently mix everything together. Chill the salad for at least 1 hour. Just before serving, sprinkle the crispy prosciutto over the top.

Summary:

• Calories: 2715 kcal
• Fat: 204 g
• Protein: 54 g
• Carbs: 172 g
• Potassium: 4694 mg
• Magnesium: 282 mg