This recipe gives potato salad a lively update by inviting in rich avocado, salty prosciutto, and tart tomatoes. Note the technique of sprinkling the vinegar over the still-warm potatoes -- it's a flavor-enhancing trick that works with macaroni salads as well.
Place the potatoes in a large pot, cover them with water, and bring them to a simmer over medium heat. Add the salt, then reduce the heat to low and continue simmering until the potatoes are tender, about 12 minutes more.
While the potatoes are cooking, heat the butter in a skillet until it sizzles. Add the prosciutto and sauté until it's crispy, about 3 minutes.
Drain the potatoes and transfer them to a large bowl. Sprinkle the vinegar over the potatoes and toss to coat.
Add the prosciutto to the potatoes, along with the mayonnaise, celery, onion, and parsley. Gently toss to combine, then taste for seasoning, adding more salt and pepper if desired. Cover the salad and refrigerate it overnight.
Before serving, peel and dice the avocados and halve the tomatoes. Gently toss them with the potatoes, then garnish the salad with a dusting of paprika. Serves 8 to 10.
Per serving (1 cup):
Protein 9g (17% DV)
Carbohydrates 29g (10% DV)
Total Fat 21g (33% DV)
Saturated Fat 4g (22% DV)
Cholesterol 19mg (6% DV)
Sodium 923mg (38% DV)
Iodine (49% DV)
Vitamin B6 (26% DV)
Vitamin C (77% DV)
Vitamin K (103% DV)
Copper (21% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.