Creamy potato salad with crisp prosciutto

Method

• 1
  Place potatoes in a saucepan of salted cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 12-15 minutes or until just tender. Drain. Set aside to cool completely.
• 2
  Combine the mayonnaise, sour cream, vinegar, tarragon, chives and mustard in a small bowl.
• 3
  Cut the potatoes in half lengthways. Place in a large bowl. Add the mayonnaise mixture and gently toss to coat.
• 4
  Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the prosciutto, in a single layer, on the lined tray. Bake for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Set aside to cool. Break into coarse pieces.
• 5
  Place the potato salad in a serving bowl. Top with the prosciutto and extra chives to serve.