Yukon Gold Potato Salad With Crispy Prosciutto And Truffle Oil Recipes

Steps:

• 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 1/3 cup, 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.)

Steps:

• For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water. Season the water liberally with kosher salt. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
• For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper.
• Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat, adding additional salt and pepper to taste. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.

Steps:

• 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 2/3 cup, 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.).

Steps:

• Preheat the oven to 400°F Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
• Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
• Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
• Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.