Recipe: Potato, Prosciutto and Sugar Snap Pea Salad

POTATO, PROSCIUTTO AND SUGAR SNAP PEA SALAD

4 medium potatoes, peeled and cut into 1 inch pieces
3/4 lb. sugar snap peas, thawed if frozen
2/3 cup olive oil
1 medium red onion, chopped
4 slices prosciutto, chopped
1/4 cup white wine vinegar
1/2 tsp. coarsely ground black pepper
2 oz. flat anchovies, drained, halved
2 Tbsp. fresh chives, chopped
3 hard-boiled eggs, quartered, divided use
1/4 cup grated Parmesan cheese

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes.

Add snap peas and steam another 3-4 minutes or until potatoes are just tender and peas are bright green. Remove steamer basket and set aside.

Heat oil in a heavy nonstick skillet over medium high heat. Saute onion 3-4 minutes or until soft.

Add prosciutto and cook 2 minutes, stirring frequently. Stir in vinegar and pepper. Remove from heat.

Combine peas, potatoes, onion mixture, anchovies, chives and half the eggs in a large bowl. Mix gently. Serve topped with remaining eggs and Parmesan.

Servings: 6