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1
Kosher salt and freshly ground black pepper
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2
Heat the oven to 400 degrees F.
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3
Brush a baking sheet with olive oil and place the prosciutto in one layer on the sheet.
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4
Bake in the oven until the fat is rendered and prosciutto is crisp, 12 to 14 minutes.
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5
Remove the strips to a wire rack and allow to cool completely.
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6
Once cooled, hand-crush the prosciutto and set aside in a bowl.
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7
Add the potatoes to a large pot of cold water along with a pinch of salt.
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8
Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes.
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9
Keep in mind the potatoes will continue to cook when you remove them from the water and you don't want a mushy potato salad.
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10
Remove the potatoes from the heat and drain in a colander.
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11
Place the colander over the now empty pot to allow the moisture to evaporate from the potatoes.
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12
To make the dressing: In a large bowl, whisk the scallions, sugar, mayonnaise, sweet paprika, ground mustard, and apple cider vinegar together.
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13
Taste and then season with salt and a few grinds of pepper.
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14
Add the potatoes and toss.
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15
Refrigerate for at least 1 hour.
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16
Remove and sprinkle the crispy prosciutto over the top.
