Categories: Salads, Summer

Ingredients

• 2 pounds Yukon Gold potatoes, cut into 1-inch chunks
• 2 teaspoons salt
• 3 tablespoons white wine vinegar or cider vinegar
• 1 tablespoon unsalted butter
• 1/4 pound prosciutto (or lightly smoked ham), diced
• 1/2 cup mayonnaise
• 2 stalks celery, diced
• 1/2 cup diced red onion
• 1/4 cup flat leaf parsley, minced
• 2 ripe avocados
• 1 pint grape tomatoes
• Paprika, for garnish

Directions

1. Place the potatoes in a large pot, cover them with water, and bring them to a simmer over medium heat. Add the salt, then reduce the heat to low and continue simmering until the potatoes are tender, about 12 minutes more.
2. While the potatoes are cooking, heat the butter in a skillet until it sizzles. Add the prosciutto and sauté until it’s crispy, about 3 minutes.
3. Drain the potatoes and transfer them to a large bowl. Sprinkle the vinegar over the potatoes and toss to coat.
4. Add the prosciutto to the potatoes, along with the mayonnaise, celery, onion, and parsley. Gently toss to combine, then taste for seasoning, adding more salt and pepper if desired. Cover the salad and refrigerate it overnight.

5. fore serving, peel and dice the avocados and halve the tomatoes. Gently toss them with the potatoes, then garnish the salad with a dusting of paprika. Serves 8 to 10.

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