Roasted Potato Salad with Crispy Prosciutto & Mustard Vinaigrette

This salad is perfect with grilled pork chops or roasted pork tenderloin.

• 4 thin slices prosciutto (about 2 oz.)
• 4 Tbs. extra-virgin olive oil
• 2 medium shallots, finely chopped
• 1/2 cup finely diced (1/4 inch) cornichons or gherkins
• 3 Tbs. grainy or whole-grain Dijon mustard
• 2 Tbs. white-wine vinegar
• Kosher salt and freshly ground black pepper
• 1 recipe Simple Roasted Potatoes
• 3 Tbs. coarsely chopped fresh flat-leaf parsley

Heat the oven to 400°F. Cut the prosciutto crosswise into 1/2-inch strips. Arrange the strips in a single layer on a baking sheet and bake, watching closely, until crisp and light golden, 6 to 8 minutes. With a spatula, loosen the prosciutto from the pan and set aside.

Heat 1 Tbs. of the olive oil in a small skillet over medium heat. Add the shallots and cook, stirring frequently until soft, 2 to 3 minutes. Add the remaining 3 Tbs. olive oil, the cornichons, mustard, and vinegar. Season with salt and pepper to taste and mix well.

Add the warm shallot-mustard vinaigrette to the potatoes along with the reserved prosciutto and parsley. Toss, taste for seasoning, and add more salt and pepper if necessary. Serve immediately.