Potato Salad With Fennel And Prosciutto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs small red potatoes
• 1 tablespoon dijon mustard
• 2 teaspoons fresh lemon juice
• 1 garlic clove, finely chopped
• salt and pepper
• 3 tablespoons extra virgin olive oil
• 3 scallions, finely chopped
• 1/2 cup fennel, chopped
• 2 tablespoons fennel, fronds chopped
• 2 1/2 ounces prosciutto, thinly sliced
• 2 tablespoons fresh basil, chopped

Recipe

• 1 in a large saucepan, combine the potatoes with enough salted water to cover. bring to a boil, then lower the heat and simmer until just tender, 20 to 25 minutes. drain and let cool slightly. cut into quarters and transfer to a large bowl.
• 2 meanwhile, in a small bowl, whisk together the mustard, lemon juice and garlic; season with salt and pepper. slowly whisk in the olive oil. stir in the scallions.
• 3 combine the fennel, fennel fronds, prosciutto and basil with the potatoes. stir in the mustard vinaigrette.