Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil
Photo by Pornchai Mittongtare

Ingredients

  • 3 ounces sliced prosciutto
  • 2 ½ cups low-salt chicken broth
  • 2 pounds Yukon Gold potatoes
  • 2 tablespoons butter
  • ½ cup sweet onion (such as Vidalia or Maui)
  • 1 tablespoon fresh lemon juice
  • 1 cup celery
  • + 2 more ingredients
    • 1 tablespoon truffle oil
    • ½ cup fresh chives

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,...

View full recipe at Epicurious

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