2 lb. fingerling potatoes, halved

1 Tbsp.olive oil

3 oz. prosciutto, thinly sliced

1/2 cup white wine vinegar

1/2 cup sugar

salt and pepper to taste

1/4 cup scallions, chopped

Boil the potatoes in a large pot of salted water over medium high heat until almost tender, 5 to 8 minutes, drain.

Sauté prosciutto in oil in a large sauté pan over medium high heat until crisp, 5 minutes.  Transfer to a paper towel-lined plate and set aside.  Return pan back to burner, add vinegar and sugar and simmer until sugar is dissolved.  Add potatoes, simmer 4 to 5 minutes, then stir in prosciutto, season with salt and pepper.  Garnish with scallions

Makes 6 cups