1.Place potatoes in a large saucepan of cold salted water, bring to the boil. Boil about 15 minutes or until tender. Add peas to pan for the last minute of cooking time. Drain. Cut potatoes in half crossways.
2.Meanwhile, discard chicken skin and bones, coarsely shred meat.
3.Heat a medium frying pan over high heat, cook prosciutto until crisp. Drain on absorbent paper.
4.Combine vinegar and oil in a serving bowl, season. Add warm potatoes and peas, toss to coat in oil mixture. Add remaining ingredients, toss gently to combine.
You can use any firm, waxy potatoes, such as pontiac or desiree, for this salad. You will need about 1½ cups (240g) coarsely shredded cooked chicken.Note