Recipes

Ingredients

• 1 1/2 lb (750 g) fingerling potatoes, halved
• 1/2 cup (125 mL) mayonnaise
• 1 tbsp (15 mL) lemon juice
• 1 tbsp (15 mL) white wine vinegar
• 1 tbsp (15 mL) grainy mustard
• 1 1/2 tsp (7 mL) smoked paprika
• 1/2 tsp (2 mL) each salt and pepper
• 1/2 cup (125 mL) diced red pepper
• 2 tbsp (30 mL) chopped chives
• 1 pkg (125 g) San Daniele® Smoked Prosciutto, torn into bite-size pieces

Directions

1. Place fingerling potatoes in saucepan; add enough cold water to cover. Cover and bring to boil. Reduce heat and simmer for 13 to 15 minutes or until tender. Drain and let cool.
2. In small bowl, whisk together mayonnaise, lemon juice, vinegar, grainy mustard, smoked paprika, salt and pepper. Pour over potatoes; toss gently to coat. Stir in red pepper and chives. Transfer to large platter and garnish with prosciutto.
3. Mix in 2 cups (500 mL) baby arugula along with the red pepper and chives if desired.