Makes 4 servings. Difficulty
1-1/4 pounds red potatoes, cut into 1 inch pieces 1 Tablespoon white wine vinegar 2 shallots, minced 1/4 cup Italian parsley, chopped 3 Tablespoons Tofutti sour cream 1 teaspoon fresh dill, chopped 1 teaspoon fresh chives, choppped 3 slices of prosciutto, finely chopped Salt and freshly ground black pepper to taste
In a medium saucepan cover potatoed with water and bring to a boil. Reduce heat and simmer for about 15 minutes or until tender. Drain. Stir in vinegar. Cover and chill.
In a large bowl combine potatoes with remaining ingredients. Toss gently to coat. Adjust seasonings to taste with salt and freshly ground black pepper.