German Potato Salad

1. 1

   Preheat oven to 400u00b0F and grease a baking sheet. Place prosciutto in a single layer on the baking sheet and bake until crispy, about 10 minutes. Remove from the baking sheet and let cool completely on a wire rack. Roughly chop and set aside.

2. 2

   Place cut potatoes in a saucepan and cover with cold water. Season with salt. Bring the water to a boil. Reduce heat and simmer for about 10-20 minutes (mine took about 12, depends on potato size), or until the potatoes are fork tender (you don't want them to be too soft). Drain and set aside.

3. 3

   Melt butter over medium heat. Once pan is hot and butter has melted, add diced onion. Cook for about 7 minutes, or until soft. Add vinegar, chicken stock, and very carefully add potatoes, stirring gently to coat potatoes in vinegar/chicken stock. Cook until potatoes have absorbed the liquid.

4. 4

   Stir in proscuitto and taste and re-season with salt if necessary. Stir in chives, if adding, and serve immediately.

5. 5

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.