Yukon Gold Potato Salad W/ Crispy Prosciutto & Truffle Oil

Recipe by Sandi From CA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place potatoes in large saucepan. Add chicken broth. Bring to boil.
  • Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
  • Drain potatoes, reserving broth.
  • Place potatoes in large bowl.
  • Return broth to same saucepan and boil until reduced to 2/3 cup, about 13 minutes.
  • Pour over potatoes and toss gently until broth is absorbed.
  • Melt butter in medium nonstick skillet over medium heat.
  • Add prosciutto and sauté until crisp, about 6 minutes.
  • Transfer prosciutto and butter from skillet to bowl with potatoes.
  • Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
  • Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.
  • Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.).
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