YIELDS

6 Servings

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

Italian Potato Salad with Salami

Ingredients

240 g D'Orsogna Salami Quad Pack
1 kg Potatoes, diced
¼ cup Extra Virgin Olive Oil
2 tbsp Whole Grain Mustard
1 tbsp Apple Cider Vinegar
2 tsp Honey
Salt and Pepper, to taste
2 Spring Onions, thinly sliced
Handful of Fresh Parsley, minced

Method

1

Start by boiling the potatoes in a large pot of water until they are fork-tender, about 20-25 minutes. To check for doneness, insert a fork into the potato; it should easily slide off the fork. Drain the potatoes and let them cool for a few minutes. Once cool enough to handle, peel the skins off and dice the potatoes into 1.25 cm (1/2-inch) pieces. You should have around 6 cups of diced potatoes.

2

In a small jar, combine the olive oil, mustard, apple cider vinegar, honey, salt, and pepper. Seal the jar with a lid and shake vigorously until the dressing is well combined.

3

Place the cooled, diced potatoes into a large mixing bowl. Pour the dressing over the potatoes and gently stir to coat them evenly. Add the sliced salami, green onions, and minced parsley. Stir well to combine all ingredients.

4

This salad can be served immediately or refrigerated until ready to serve. If storing, it will keep well in the fridge for up to 2-3 days, allowing the flavours to develop.

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