Yukon Gold Potato Salad With Crispy Prosciutto And Truffle Oil

Place potatoes in a large saucepan. Add chicken broth. Bring to a boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth.

Place potatoes in a large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 15 minutes. Pour over potatoes and toss gently until broth is absorbed.

Melt butter in a medium nonstick skillet over medium heat. Add prosciutto and saute 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 a small bowl to blend. Drizzle over potato mixture and toss to coat. Season salad to taste with salt, pepper and additional truffle oil, if desired.

Serve warm or at room temperature (This can be made 2 hours ahead. Let stand at room temperature).

Recipe Source: Bon Appetit July 2005