Grilled Potato Salad with Crispy Pancetta


4 medium baking potatoes, about 3 pounds, scrubbed & dried

2 tablespoons +  ¼ cup olive oil

1 teaspoon + ½ teaspoon salt

1 teaspoon ground black pepper, divided

4 ounces Prosciutto di Parma, thinly sliced

2 eggs, hard boiled*

4 scallions

¼ cup chopped fresh parsley

2 teaspoons Sherry vinegar

1 tablespoon Dijon mustard


Preheat grill to medium/low. Cut each potato in half lengthwise, and each half into four spears. Toss potatoes with 2 tablespoons olive oil, 1 teaspoon salt, & ½ teaspoon pepper. Place directly on the grill grates, and cook for about ten minutes, then turn and cook for an additional five. Test one for doneness – if not fully cooked, leave on the grill for another minute or two. With tongs, remove potato spears to a plate or large bowl. When cool enough to handle, cut spears into bite-sized pieces, about 1 inch in length.


Heat oven to 425°. Cover a heavy rimmed baking sheet with nonstick foil (or regular foil sprayed with nonstick spray). Place prosciutto in a single layer on the pan, and place in oven.  Bake for 10 minutes, turn slices over, and bake for an additional 10 minutes or until crispy.  Remove from pan to a paper towel covered plate, and blot. Crumble prosciutto and set aside.


Chop eggs. Thinly slice scallions, discarding soft green tops. In a small bowl, combine ¼ cup olive oil, ½ teaspoon each salt and pepper, Sherry vinegar, and Dijon mustard.  Stir well.  Combine all ingredients in a large bowl, and stir gently to coat potatoes and distribute other ingredients.  Serve immediately, or refrigerate for up to 1 day.


*If you prefer your potato salad without eggs, you can omit them, or substitute fresh mozzarella cheese, cubed.