Potato Salad with Bleu Cheese and Crispy Prosciutto

Potato Salad with Blue Cheese and Crispy Prosciutto

Salad:

· 2 pounds small red and/or white potatoes, unpeeled

· 1 teaspoon olive oil

· 4 pieces prosciutto

· 1 stalk celery, finely diced

· ¼ cup finely diced red onion

· 4 ounces blue cheese crumbles

Dressing:

· 2 tablespoons sour cream

· 2 tablespoons olive oil mayonnaise

· 1 tablespoon olive oil

· 1 tablespoon stone ground mustard

· 1 tablespoon white wine vinegar

· Coarse salt and pepper, to taste

Quarter the potatoes; place in a stock pot and cover with water. Bring to a boil over medium high heat and cook just until tender, but not so soft that they fall apart. Drain and cool to room temperature.

Heat the olive oil in a skillet over medium heat. Add the prosciutto and cook until crisp. Set aside to cool and crumble into pieces.

In a large bowl, combine the potatoes, prosciutto, celery, red onion and blue cheese.

In a separate bowl, whisk together the dressing ingredients then drizzle over the salad and toss to coat. Refrigerate for several hours to chill before serving.

Yields about 6-8 servings

Recipe from Curly Girl Kitchen