Spicy potato-avocado salad

This is a golden, buttery potato salad that may become the new default for you this summer when you want to use all of those luscious avocados.

Don’t worry, this salad is not too spicy and the spice can be easily adjusted to taste. The recipe is also easy to double.

• 1 lb Russian banana fingeling potatoes
• 1/2 dill pickle
• 1 ripe but firm avocado
• 2 tbsps prosciutto (diced)
• 2 tbsp chopped Italian parsley
• salt and pepper for seasoning
• For dressing: 2 tbsps olive oil, 1/2 tsp red chili flakes, 1 tsp lemon juice.

1.First, infuse the oil with the red chili flakes and lemon juice while you are preparing the other ingredients.

2. In a large pot, boil the potatoes until tender. No need to peel them. Drain and cool, then chop roughly.

3. Chop avocado to approximately the same size as the potatoes. Mix and dress potatoes and avocados.

4. At low heat, slowly render the prosciutto until just crispy. Finely dice the pickle, and mix everything together.

5. Add the chopped parsley and taste for seasoning, adjust as necessary.