spring potato salad

If you are working on a menu for outdoor entertaining, especially for upcoming holiday weekends, you need to include this potato salad.

Equally delish warm or cold; it only gets better with time.

Ingredients:

6 golden potatoes, chopped into bite sized pieces

8oz english peas

5 slices prosciutto

1 cup celery leaves

3 green onions, sliced

2 tsp dijon

8oz cream

juice of 1 lime

1/2 cup shredded cheddar cheese

1/4 cup mayo

4 Tbsp butter, cut into 1 Tbsp pieces

1 tsp salt

1/4 tsp white pepper

Directions:

Add the cut potatoes to a dutch oven filled with cold water.

Bring to a boil.

Boil potatoes until almost fork tender.

Add in peas, and boil until potatoes are fork tender.

Remove from stove and drain.

Pour potatoes and peas to a large serving bowl.

While potatoes are boiling, heat a cast iron pan to medium heat. Heat up prosciutto, flipping until crispy. Break into little pieces and add to bowl with peas and potatoes.

Add green onions and celery leaves.

Add butter, and gently stir to combine so butter melts.

Stir in mayo, dijon, lime juice, cheddar, salt and pepper. Gently stir until all ingredients are mixed.

Serve immediately for warm. Refrigerate to serve cold later, if prefer.