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Chinese Potato Salad with Green Onion Dressing

List of Ingredients

10 green onions
1/2 cup safflower or corn oil
1/4 cup oriental sesame oil
5 tablespoons minced prosciutto
5 tablespoons minced green onions
3 tablespoon rice vinegar
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
2 pounds new potatoes


Recipe

Flatten 10 green onions on work surface with flat side of cleaver or heavy large knife. Heat safflower and sesame oils in heavy medium saucepan over high heat. Cover and cook until oil begins to smoke, about 4 minutes. Remove from heat. Add flattened onions. Cover and let stand for about 30 minutes.
Pour oil through strainer set over medium bowl, pressing on onions with back of spoon; discard onions. Mix prosciutto, 3 tablespoon minced onions, vinegar, freshly ground pepper and salt into oil.
Place potatoes in a large pot. Add enough water to cover and bring to boil. Reduce heat and cook until knife easily pierces centers of potatoes, about 30 minutes. Drain. Cool potatoes slightly. Peel and cut into 1/2-inch rounds. Transfer to large bowl Pour oil over; toss to coat. cover and let stand 3 hours at room temperature. (Can be prepared 1 day ahead. Cover and refrigerate).
Sprinkle remaining 2 tablespoons minced onion over. Serve potatoes cold or at room temperature.
Yield 4 serings.