Grainy Potato Salad with Salami


My hubby hates regular potato salad, mainly because of the eggs and mayonnaise (2 ingredients he dislikes).  But this is more like a German potato salad, especially if you use a German style mustard and salami.
We thought it was even better the next day, the potatoes really take on more flavor after it sits for a bit.  I used some salami from one of my favorite places, Edelweiss Delicatessen.  I have made it with half each red and yellow baby new potatoes, but it’s just as good using just one variety as well.

GRAINY POTATO SALAD WITH SALAMI

2 lbs new potatoes, (red, yellow, or half of each)
6 T cider vinegar, divided
1 T kosher salt
1/4 cup coarse mustard
3 T sugar
1/4 cup oil
1/3 cup salami, chopped
1/4 cup fresh parsley, finely chopped
2 T thinly sliced green onions
salt and pepper to taste

Half potatoes, and place in a pot with 3 T of the cider vinegar and salt.  Add water to cover.
Bring to a boil then reduce heat and simmer uncovered for 15-20 minutes, or until you can pierce potatoes with a fork.
Drain potatoes and set aside while you make dressing.
Make dressing: In a small bowl, whisk together  the remaining 3 T cider vinegar, mustard, sugar, and a pinch salt and pepper.
Whisk while pouring oil in, then test and add more salt or pepper to taste.
Pour dressing over potatoes along with salami, parsley, and green onions.
Stir once, gently, trying to be gentle on potatoes.
Can be served warm, at room temperature, or cold.

Recipe slightly adapted from Better Homes and Gardens

Grainy Potato Salad with Salami

Ingredients

  • 2 lbs new potatoes, (red, yellow, or half of each)
  • 6 T cider vinegar, divided
  • 1 T kosher salt
  • 1/4 cup coarse mustard
  • 3 T sugar
  • 1/4 cup oil
  • 1/3 cup salami, chopped
  • 1/4 cup fresh parsley, finely chopped
  • 2 T thinly sliced green onions
  • salt and pepper to taste

Instructions

  • Half potatoes, and place in a pot with 3 T of the cider vinegar and salt. Add water to cover.
  • Bring to a boil then reduce heat and simmer uncovered for 15-20 minutes, or until you can pierce potatoes with a fork.
  • Drain potatoes and set aside while you make dressing.
  • Make dressing: In a small bowl, whisk together the remaining 3 T cider vinegar, mustard, sugar, and a pinch salt and pepper.
  • Whisk while pouring oil in, then test and add more salt or pepper to taste.
  • Pour dressing over potatoes along with salami, parsley, and green onions.
  • Stir once, gently, trying to be gentle on potatoes.
  • Can be served warm, at room temperature, or cold.
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