Potato Salad With Fennel

This is my new favorite potato salad. I got it from a Rachel Ray magazine. It has some different, hard to find ingredients but seriously, really good.

1 1/2 lb Red Potatoes
1 tbsp Dijon Mustard
2 tsp Lemon Juice
1 clove Garlic - minced
3 Tbsp Olive Oil
3 Scallions - chopped
1/2 c Fennel - chopped
2 tbsp Fennel Fronds (the top part)
2 1/2 oz prosciutto
2 tbsp basil

cut potatoes into quarters and cook until tender. in a bowl whisk mustard, lemon juice, and garlic. Season with salt and pepper. Slowly whisk in olive oil. Stir in scallions. Combine fennel, fennel fronds, prosciutto, and basil with the potatoes. stir in the mustard vinaigrette.
Serve.

It is good hot and it is good cold so either way is okay.