Fingerling Potato and Prosciutto Salad Recipe

Great change from regular potato salad. Also works with red-skinned potatoes and is best served immediately.


  • 1 pound fingerling potatoes, halved lengthwise
  • 1 tablespoon white wine vinegar
  • 1/4 cup finely chopped shallots
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons
  • 1 teaspoon chopped fresh sage
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounces very thin slices prosciutto, finely chopped


Place potatoes in a medium saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Stir in vinegar. Cover and chill.

Combine potato mixture and remaining ingredients in a large bowl; toss gently to coat.