Grilled Potato Salad with Grainy Mustard, Cornichons and Crisp Prosciutto
Preheat an oven to 400˚F. Cut the prosciutto crosswise into 1/2"-inch strips. Place in a single layer on a baking sheet and bake, watching closely, until crispy and light golden, 7 to 8 minutes. With a spatula, loosen the prosciutto from the pan and reserve.
Warm 1 tablespoon of the olive oil in a small frying pan over medium heat. Add the shallots and cook, stirring until soft, 2 to 3 minutes. Add the remaining 3 tablespoons olive oil, mustard, vinegar and cornichons. Stir together. Season with salt and pepper.
In the large bowl containing the potatoes, add the shallot/mustard mixture, reserved prosciutto and parsley and toss together. Season with salt and pepper. Serve immediately.
1 Basic Recipe for Grilled Potatoes
4 thin slices prosciutto, about 2 ounces
4 tablespoons extra virgin olive oil
2 shallots, minced
3 tablespoons grainy or seeded French mustard
2 tablespoons white wine vinegar
3/4 cup cornichons, 1/4-inch dice
Salt and freshly ground black pepper
3 tablespoons coarsely chopped fresh flat leaf parsley