Potato Salad - Steak House Style with Prosciutto

I enjoy making potato salad in many ways, depending on the season, available ingredients in our kitchen, and my current cravings. As a designer in Chicago, I was introduced to a potato salad with cured meat, which I loved. In Croatia, where my husband Robert is from, smoked meat is a traditional and prominent part of the culture. This tradition continues today, and we always have some form of smoked meat in our fridge. For this particular salad, I used a smoked pork shoulder loin made in the Bulgarian style, which is similar to the well-known Italian prosciutto. I have also incorporated many herbs to add flavor and freshness. If you are a fan of a well-cooked steak with a side of baked potato, you will enjoy this dish just as much as we do.

• 3 lbs Red or yellow potatoes
• 1 Tablespoon tarragon
• 1 Tablespoon oregano
• 3 Tablespoons dill
• 1 Tablespoon chives
• 1/2 Cup parsley
• 3 Stalks of celery hearts
• 3 oz Smoked pork loin
• ¼ Cup diced red onion
• ¼ Cup dill pickles finely chopped
• ¼ Cup mayo
• 1 Tablespoon stone ground mustard
• 2 Tablespoon pickle brine
• ½ Cup sour cream
• Salt and pepper to taste

Preparation - 20 minutes Cook time - 5-7 minutes Serves 6-10

1. Cut the potatoes into 1/2" pieces and place them in boiling salted water till fork tender. Drain the water and place them in ice water to stop the cooking process.
2. Finely chop all of the herbs.
3. Cut the celery stalks lengthwise and then into 1/4" pieces
4. Using a mandolin or sharp knife, slice the smoked pork loin thinly into small bite-size pieces. You can substitute this with prosciutto or crisp bacon.
5. Dice up the dill pickles and red onion into small ¼" pieces.
6. Add the mayonnaise, mustard, sour cream, pickle brine, and desired salt and pepper.
7. Gently fold all the ingredients together to prevent the potatoes from breaking apart. Taste and adjust the salt and pepper to your liking. If you feel the potatoes are not coated properly with the sauce, add more and fold them together again. Do a final tasting, and then enjoy.