by Caitlin Saniga
- 2 pounds small red new potatoes, cut into 1-inch pieces
- 6 tablespoons cider vinegar, divided
- 1 tablespoon, plus 1/2 teaspoon salt
- 1/2 pound hard salami, sliced in 1/2-inch-thick rounds and sliced into pieces
- 1/4 cup coarse-grain mustard
- 1 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- 1/2 cup chopped fresh curly-leaf parsley
- 2 tablespoons sliced green onions
In a 3- to 4-quart saucepan combine the potatoes, 3 tablespoons cider vinegar, and 1 tablespoon salt. Add water (about 4 cups) to cover the potatoes. Bring to a boil over medium heat. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, just until potatoes are tender when gently pierced with a fork. Drain well. Let stand for 2 to 3 minutes before adding dressing.
Meanwhile, cook the salami in a pan over medium heat until the edges brown, 3 or 4 minutes. Set aside.
To make the dressing, whisk together the mustard, 3 tablespoons vinegar, sugar and 1/2 teaspoon salt. In a steady stream, whisk in the oil until well blended.
Transfer the potatoes to a mixing bowl. Add the dressing all at once. Mix gently to avoid breaking the potatoes. Gently mix in the salami. Season with a generous pinch of kosher salt and a few grinds of black pepper. Add parsley and green onions. Serve warm or at room temperature.
Makes 8 servings.
Recipe adapted from: Better Homes and Gardens