Italian Potato Salad
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Crispy salami and a sweet-sour dressing take this over the top.
Yield: Makes 6 to 8 servings
More From Southern Living
Total: 55 Minutes
- 2 pounds fingerling potatoes
- 3 (4-inch) fresh rosemary sprigs
- 2 garlic cloves
- 2 bay leaves
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 1 (2-oz.) salami piece, cut into thin strips
- 2 tablespoons chopped shallot (1/2 large shallot)
- 3 tablespoons sherry or red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sorghum syrup or honey
- 1/4 teaspoon dried crushed red pepper
- 1/3 cup olive oil
- 2 cups loosely packed baby arugula
- 1 tablespoon chopped fresh tarragon or basil
- 1. Bring first 5 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 15 to 20 minutes or until potatoes are tender. Drain; discard rosemary, garlic, and bay leaves. Sprinkle potatoes with salt; gently stir to coat. Cool 10 minutes.
- 2. Meanwhile, sauté salami in a medium-size nonstick skillet over medium heat 1 to 2 minutes or until crisp; drain on paper towels.
- 3. Whisk together shallot and next 4 ingredients. Add 1/3 cup olive oil in a slow, steady stream, whisking constantly until smooth.
- 4. Cut potatoes in half lengthwise. Toss together potatoes, vinegar mixture, arugula, and tarragon. Add salt and pepper to taste. Top with salami just before serving.
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