Chicken And Potato Salad - cooking recipe

Ingredients

1 2/3 lb fingerling potatoes, unpeeled
4 oz frozen peas
3 slices prosciutto
1/3 cup white wine vinegar
1/4 cup extra virgin olive oil
3 tbsp fresh small basil leaves
2 tbsp fresh mint leaves, loosely packed
3 None spring onions, sliced thinly
2.5 oz drained sundried tomatoes, halved
1/2 None rotisserie chicken, meat coarsely shredded

Preparation

Place potatoes in a large saucepan of cold salted water. Bring to a boil. Boil for 15 mins, or until tender. Add peas to pan for last minute of cooking time. Drain. Halve potatoes.
Heat a medium frying pan over high heat. Cook prosciutto until crispy. Drain on paper towels.
Whisk vinegar and oil together in a serving large bowl. Season. Add warm potatoes and peas and toss to coat. Add remaining ingredients and toss gently to combine.