Creamy Potato and Prosciutto Salad

Ingredients

• 2 teaspoons apple cider vinegar 
• 6 servings kosher salt 
• 6 servings kosher salt and pepper freshly ground
• 1 cup mayonnaise 
• 1 tablespoon olive oil extra-virgin
• 2 pounds bliss potatoes red quartered
• 4 ounces pancetta sliced
• 2  scallions finely chopped
• 0.3 cup mustard stone-ground
• 1 teaspoon sugar 
• 0.5 teaspoon paprika sweet

Equipment

• bowl
• baking sheet
• oven
• whisk
• pot
• colander

Directions

1. Make the salad: Preheat the oven to 400 degrees F.
2. Brush a baking sheet with the olive oiland arrange the prosciutto in a single layer.
3. Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes.
4. Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside.
5. Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. (The potatoes will continue to cook when you remove them from the water, and you don't want a mushy potato salad!)
6. Drain in a colander, then place the colander over the now-empty pot, off the heat, to allow the excess moisture to evaporate from the potatoes.
7. Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar. Taste and then season with salt and a few grinds of pepper.
8. Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at least 1 hour.
9. Sprinkle the crispy prosciutto on top before serving.
10. Photograph by Anna Williams