Posted by: Joan Spiller | July 19, 2011

Potato Salad – Recipe

This is a simple dish ideal for taking to “bring a plate” functions. It guarantees you have a yummy side, to whatever else is served and if ness: can be the foundation of your meal. Yes, the vegetarians are nodding right about now 😉 Sometimes it’s good to have a good meal you can have when dining out huh!

All you need is:

12c chunked (cubes are fine) red potatoes (skins on)
1 diced red capsicum
1/2 c finely diced red or white onion
1D chopped capers (opt)

1c chopped salami fried in a little oil til warm. I’d recommend using a roll of salami and cutting your own, so you can have chunky slices not what you’d get in the deli.

1/2 c extra virgin olive oil
1/3 c red wine vinegar
2 T dijon mustard
2 T mayonnaise – I prefer Best foods mayo
1 & 1/2 t salt
1/2 t ground black pepper

Cook potatoes until tender; drain well and allow to cool.

In a large bowl, combine potatoes, capsicum and onion. Add the salami.

In a small bowl, whisk together remaining ingredients. This is the dressing..

Pour over potato mixture, tossing gently to coat. Add the capers.

Cover and refrigerate before serving. Allow at least an hour if you can..
Garnish with some finely chopped parsley and / or chives.

Make this vegetarian by omitting the salami, of course 😉



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