Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Great with: Grilled lobster, shrimp, or filet mignon. Ingredients:
2 pounds yukon gold potatoes, peeled, cut into 1/4-inch-thick slices |
2 1/2 cups low-salt chicken broth |
2 tablespoons (1/4 stick) butter |
3 ounces chopped sliced prosciutto |
1 cup chopped celery |
1/2 cup chopped sweet onion (such as vidalia or maui) |
1/2 cup chopped fresh chives |
1 tablespoon (or more) truffle oil |
1 tablespoon fresh lemon juice |
Directions:
1. 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 1/3 cup, about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.
2. 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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