Contributing recipe from Jill's Table, London Ontario.
- Small white potatoes - 3 lbs
- Domestic prosciutto - 6 strips
- Small sweet onion, diced - 1
- Caesar Dressing & Dip - 3/4 cup
- Plain yogurt - 1/2 cup
- Zest and juice from lemon - 1
- Parmesan cheese - 1/2 cup
- Dijon mustard - 1 tbsp
- Baby romaine lettuce leaves -
- Lemon wedges -
In a large pot of salted water, cook the potatoes until tender. Drain. When cool enough to handle, cut in half or quarters and set aside to completely cool, or refrigerate.
Place the prosciutto slices on a parchment lined baking sheet in a 400F oven or toaster oven until crispy. Remove and set aside.
To make the dressing, combine the Caesar Dressing & Dip, yogurt, lemon juice, Dijon mustard, and zest along with the Parmesan cheese. Whisk until combined.
Add the dressing to the potatoes. Toss well. Crumble 4 of the prosciutto pieces and add to the salad. Stir to combine. Season with freshly cracked pepper and additional salt if needed.
Place the potato salad in a large bowl (or individual bowls), garnish with remaining slices of prosciutto, lemon wedges, and romaine leaves.