Prosciutto Potato Salad and Rosé

Prosciutto Potato Salad
Compliments of FIORE Artisan Olive Oils & Vinegars
Pair with an American Rosé  or a Nebbiolo


1 egg yolk

3 tbls FIORE Sicilian Lemon White Balsamic Vinegar

1 tbls Dijon mustard

2 tsp chopped fresh chives

1 garlic clove, crushed

½ cup FIORE Herb de Provence Extra Virgin Olive Oil

Salt & pepper


2 lb. small potatoes

5 slices prosciutto

 To Make Aioli:

Place the egg yolk, mustard, chives and garlic in the bowl of a food processor and process until finely chopped. Gradually add the oil in a thin, steady stream until the mixture is thick. Season with salt and pepper to taste.

 To Make Salad:

Cook the potatoes in a pot of salted boiling water for 15 minutes or until tender. Drain. Set aside for 10 minutes or until cool enough to handle.

Cut the potatoes in half. Preheat oven to broil. Place prosciutto on baking pan and broil in oven for 2 minutes or until golden and crispy. Set aside to cool. Break into small pieces. Combine the potato and aioli in a bowl. Top with the prosciutto to serve. Serves 4 to 6