Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

Ingredients for Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

• 900g Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices

• 600ml low-salt chicken broth

• 2 cucharadas (1/4 de barra) de mantequilla

• 90g chopped sliced prosciutto

• 100g chopped celery

• 50g chopped sweet onion (such as Vidalia or Maui)

• 1/2 cup chopped fresh chives

• 1 tablespoon (or more) truffle oil

• 1 cucharada de jugo de limón fresco

Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 80ml , about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.

Melt butter in medium nonstick skillet over medium heat. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

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