Heat the oven to 400°F. Cut the prosciutto crosswise into 1/2-inch strips. Arrange the strips in a single layer on a baking sheet and bake, watching closely, until crisp and light golden, 6 to 8 minutes. With a spatula, loosen the prosciutto from the pan and set aside.
Heat 1 Tbs. of the olive oil in a small skillet over medium heat. Add the shallots and cook, stirring frequently until soft, 2 to 3 minutes. Add the remaining 3 Tbs. olive oil, the cornichons, mustard, and vinegar. Season with salt and pepper to taste and mix well.
Add the warm shallot-mustard vinaigrette to the potatoes along with the reserved prosciutto and parsley. Toss, taste for seasoning, and add more salt and pepper if necessary. Serve immediately.
nutrition information (per serving):
based on six servings;
Photo: Scott Phillips