Yukon Gold Potato Salad W/ Crispy Prosciutto & Truffle Oil

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs yukon gold potatoes, peeled and cut into 1/4-inch-thick slices
• 2 1/2 cups low sodium chicken broth
• 2 tablespoons butter (1/4 stick)
• 3 ounces prosciutto, chopped and sliced
• 1 cup celery, chopped
• 1/2 cup chopped sweet onion (such as vidalia or maui)
• 1/2 cup chopped fresh chives
• 1 tablespoon truffle oil (or more)
• 1 tablespoon fresh lemon juice

Recipe

• 1 place potatoes in large saucepan. add chicken broth. bring to boil.
• 2 reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
• 3 drain potatoes, reserving broth.
• 4 place potatoes in large bowl.
• 5 return broth to same saucepan and boil until reduced to 2/3 cup, about 13 minutes.
• 6 pour over potatoes and toss gently until broth is absorbed.
• 7 melt butter in medium nonstick skillet over medium heat.
• 8 add prosciutto and sauté until crisp, about 6 minutes.
• 9 transfer prosciutto and butter from skillet to bowl with potatoes.
• 10 add celery, onion, and chives to potatoes. whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
• 11 drizzle over potato mixture; toss to coat. season salad to taste with salt, pepper, and additional truffle oil, if desired.
• 12 serve warm or at room temperature. (can be made 2 hours ahead. let stand at room temperature.).