Potato salad with prosciutto and mayonnaise dressing

Ingredients:

For the salad:

• 900 g of young tri-color or red-skinned potatoes, cut into quarters
• 110 g dry-cured prosciutto ham, thinly sliced
• 1 tbsp. extra virgin olive oil
• Coarse salt

For filling:

• 1 cup mayonnaise
• 2 green onions, finely chopped
• 1/4 cup crushed grain mustard
• 1 teaspoon of sugar
• 1/2 tsp sweet paprika
• 2 teaspoons apple cider vinegar
• Coarse salt and freshly ground pepper

Preparation:

1. Prepare the salad: Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Grease a baking sheet with olive oil and spread the prosciutto in a single layer. Bake for 12-14 minutes, until the fat has rendered and the prosciutto is crispy. Transfer the prosciutto to a wire rack and cool completely, then tear into pieces and set aside.
2. Meanwhile, fill a large saucepan with cold water, add the potatoes and a pinch of salt.
   
   Bring the water to a boil, reduce the heat to low, and simmer for 15 minutes, until the potatoes are tender and easily pierced with a fork. (They will continue to cook after you remove them from the water—you don't want to end up with mashed potato salad!) Drain the water using a colander placed over an empty saucepan (with the stove off) and allow the excess moisture to evaporate from the potatoes.
3. Prepare the dressing: In a large bowl, mix mayonnaise, green onions, sugar, paprika, mustard, and vinegar. Taste, then add salt and a few pinches of pepper.
4. Add the potatoes to the bowl with the dressing and toss gently. Refrigerate for at least 1 hour. Sprinkle with crispy prosciutto before serving.