1Place potatoes in a large saucepan and cover with cold water. Bring to a boil on high and cook, partially covered, 8 to 10 mins until just tender. Drain well.
2Meanwhile, heat a medium frying pan on high. Cook prosciutto slices 1 to 2 mins, each side, until crisp. Cool.
3In a large bowl, combine potatoes, herbs and onions.
4DRESSING in a jug, whisk all ingredients together. Season to taste.
5Drizzle dressing over salad and gently toss to coat. Break prosciutto into pieces. Scatter over salad and eggs.
Boil eggs for salads by placing in a saucepan of cold water. Bring to a boil on medium, reduce heat and simmer for 4 to 5 mins. Cool under cold running water. Remove shells as soon as you can handle the eggs.