 | | Directions |
- Heat grill to medium high heat.
- Cut proscuitto crosswise into 1/2 inch strips.
- Arrange in a single layer in an aluminum pan.
- Place pan on grill and cook for approximately 5 minutes or until crisp.
- Set aside.
- Place potatoes in an aluminum pan, drizzle with olive oil and sprinkle with salt and pepper.
- Grill for approximately 20-30 minutes, stirring occasionally until tender.
- Remove from pan and place in a large serving bowl.
- Heat 1 tablespoon olive oil in a small skillet.
- Add shallots and cook for 2-3 minutes, stirring frequently.
- Add remaining olive oil, cornichons, mustard and vinegar.
- Season with salt and pepper.
- Add to potatoes along with proscuitto and parsley.
- Toss, season with salt and pepper to taste and serve.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 6
|  | | Ingredients | | - | | 4 slices proscuitto |
| - | | 2 pounds small red potatoes, cut into 3/4 inch cubes |
| - | | 1/4 cup plus 3 tablespoons extra virgin olive oil |
| - | | 2 medium shallots, chopped fine |
| - | | 1/2 cup cornichons or gherkins, diced small |
| - | | 3 tablespoons Dijon mustard |
| - | | 2 tablespoons white wine vinegar |
| - | | 3 tablespoons fresh parsley, chopped |
| - | | kosher salt and fresh ground pepper to taste |
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