Name: Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil
Yield: Makes 6 Servings
Ingredients: 2 pounds Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices; 2 1/2 cups low-salt chicken broth; 2 tablespoons (1/4 stick) butter; 3 ounces chopped sliced prosciutto; 1 cup chopped celery; 1/2 cup chopped sweet onion (such as Vidalia or Maui); 1/2 cup chopped fresh chives; 1 tablespoon (or more) truffle oil; 1 tablespoon fresh lemon juice

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