Really good potato salad. I skipped the butter and oven crisped the prosciutto as in Fig and Crispy Prosciutto Salad. I also tripled the lemon (it was still quite subtle). These are all great flavors separately and together, but I do think the truffle oil shines more on the bites without the prosciutto, since it can overwhelm its delicateness.
Potato salad was good but just a little to different from what I am use to. I am not a fan of prosciutto but it works well in this dish. The chicken broth was also surprisingly good and not something I would have thought of.
Oh my! This was sinfully good. I confess to an inordinate love of mayonnaise based potato salads, but this one could make me rethink that. The truffle-lemon juice dressing is perfect with the salty prosciutto and the chicken broth imparts a wonderful flavor and color to the potatoes.