Roasted Potato Salad with Crispy Prosciutto & Mustard Vinaigrette

Ingredients

• 4 Tbs. extra-virgin olive oil
• 4 thin slices prosciutto (about 2 oz.)
• 3 Tbs. coarsely chopped fresh flat-leaf parsley
• 1 recipe Simple Roasted Potatoes
• Kosher salt and freshly ground black pepper
• 2 Tbs. white-wine vinegar
• 3 Tbs. grainy or whole-grain Dijon mustard
• + 2 more ingredients
• • ½ cup finely diced (¼ inch) cornichons or gherkins
  • 2 medium shallots, finely chopped

Heat the oven to 400°F. Cut the prosciutto crosswise into 1/2-inch strips. Arrange the strips in a single layer on a baking sheet and bake, watching closely, until crisp and light golden, 6 to 8 minutes. With a spatula, loosen the prosciutto from the pan and set aside. Heat 1 Tbs. of the olive o...

View full recipe at Fine Cooking