German Potato Salad

Preheat oven to 400ºF and grease a baking sheet. Place prosciutto in a single layer on the baking sheet and bake until crispy, about 10 minutes. Remove from the baking sheet and let cool completely on a wire rack. Roughly chop and set aside.

Place cut potatoes in a saucepan and cover with cold water. Season with salt. Bring the water to a boil. Reduce heat and simmer for about 10–20 minutes (mine took about 12, depends on potato size), or until the potatoes are fork tender (you don’t want them to be too soft). Drain and set aside.

Melt butter over medium heat. Once pan is hot and butter has melted, add diced onion. Cook for about 7 minutes, or until soft. Add vinegar, chicken stock, and very carefully add potatoes, stirring gently to coat potatoes in vinegar/chicken stock. Cook until potatoes have absorbed the liquid.

Stir in proscuitto and taste and re-season with salt if necessary. Stir in chives, if adding, and serve immediately.

Serve warm or at room temperature.