Here's What You'll Need
1
yukon gold potatoes, eggs, prosciutto, mayonnaise, apple cider vinegar, dijon mustard, paprika, salt, black pepper, onion, sweet pickle relish
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2
Bring a large pot of water to a rapid boil, then add salt. Add potatoes, then cook for 8-10 minutes. Drain, then set aside and allow to cool slightly.
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3
Place eggs in a pan with cold water. Bring to a boil, cover the pan, turn off heat, and set a timer for 10 minutes. Transfer eggs to a prepared ice bath. Allow to cool for 5 minutes.
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4
Tap the shells lightly on a hard surface on all sides, then gently peel away. Cut each egg in half, then scoop out yolks and place in a mixing bowl. Roughly chop the egg whites and set aside.
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5
Rip the prosciutto into bite-size pieces. Heat a skillet over medium-high heat. Add the prosciutto and cook until crispy on all sides. Transfer to a paper towel-lined plate until needed.
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6
Mash the egg yolks with a fork. To this, add mayonnaise, apple cider vinegar, Dijon, paprika, Kosher salt, and black pepper. Whisk to combine, then taste and adjust seasoning as needed.
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7
To the dressing, add potatoes, egg whites, relish, minced onion. Wrap with plastic wrap, chill in a refrigerator until cold. Serve with prosciutto crumbled on top and micro greens, if using.
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