Step 1 Place potatoes into a saucepan, cover with water and bring to the boil. Reduce heat and cook, partially covered, for 8–10 minutes or until potatoes are tender. Drain and transfer into a large bowl.
Step 2 Meanwhile, place a non-stick frying pan over medium heat and add oil. Add prosciutto and cook for 1–2 minutes each side, or until crisp. Transfer onto a plate lined with paper towel and set aside. Once cool, chop roughly.
Step 3 Add capsicum, shallots, rocket and prosciutto to cooled potatoes.
Step 4 For the dressing, whisk mayonnaise, lemon juice, dill and some freshly ground black pepper in a small bowl.
Step 5 Add dressing to salad and toss to combine, before serving.