Grilled Potato and Proscuitto Salad Recipe

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A hearty salad with great flavor combinations.
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  • 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
30 mins
45 mins
1 hr
  • 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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