Creamy potato and prosciutto salad

Indulge in the rich flavors of creamy potato paired with the exquisite taste of prosciutto in this delectable salad. Perfect for any culinary enthusiast!

Ingredients:

• 1 tablespoon olive oil
• 110g prosciutto
• 910g baby tricolor or red bliss potatoes, quartered into bite-size pieces
• 2 scallions, finely chopped
• 1 teaspoon sugar
• 1 cup mayonnaise
• 1/2 teaspoon sweet paprika
• 1/4 cup stone-ground mustard
• 2 teaspoons apple cider vinegar

Instructions:

1. Kosher salt and freshly ground black pepper
2. Heat the oven to 200 °C.
3. Grease a baking sheet with olive oil and arrange the prosciutto in a single layer on the sheet. Bake in the oven until the fat is melted and prosciutto becomes crunchy, for about 12 to 14 minutes. Transfer the strips to a wire rack and let them cool down completely. Once cooled, manually break the prosciutto into small pieces and keep it in a bowl.
4. Place the potatoes in a large pot filled with cold water and a pinch of salt. Bring it to a boil and then reduce the heat to a simmer, cooking until the potatoes are just tender enough to pierce with a fork, which should take about 15 minutes. Remember that the potatoes will keep cooking even after being removed from the water, so you want to avoid them becoming mushy. Remove the potatoes from the heat, drain them in a colander, and set the colander over the empty pot to let the excess moisture evaporate.
5. To prepare the dressing: Mix the scallions, sugar, mayonnaise, sweet paprika, ground mustard, and apple cider vinegar in a large bowl. Taste the mixture and adjust the seasoning with salt and a few twists of pepper.
6. Combine the potatoes with the dressing and toss them together. Chill in the refrigerator for at least 1 hour. Before serving, top with the crushed prosciutto pieces.

Summary:

• Calories: 2705 kcal
• Fat: 204 g
• Protein: 53 g
• Carbs: 170 g
• Potassium: 4639 mg
• Magnesium: 275 mg