Italian Potato Salad
Description
This Italian Potato Salad is prepared without mayonnaise, so it is healthier. It's tossed in a tangy honey mustard vinaigrette and topped with salami, fresh green onions and parsley.
Ingredients
2 - 2 1/2 lb. potatoes
1/4 c. olive oil
2 T. coarsely ground or whole grain mustard
1 T. apple cider vinegar
2 t. honey
1/2 t. kosher salt, or more to taste
1/2 t. freshly ground black pepper
8-12 oz. salami, thinly sliced, quartered bite-size, about 2 c. worth
2 green onions, sliced very thin, about 1/4 c. worth
small handful of parsley leaves, minced, about 2 T. worth
Directions
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Scrub potatoes. Rinse green onions; slice thinly. Slice salami thinly. Rinse parsley leaves mince.
Boil potatoes in well salted water until fork tender and slide right off the fork, 8-15 minutes. Drain; cool.
Peel potatoes; dice into 1/2 inch pieces. There will be about 6 c. of diced potatoes.
Place potatoes in a large mixing bowl.
Combine oil, mustard, honey, vinegar, salt, and pepper in a jar; seal tightly with a lid; shake until well combined.
Pour dressing over the potatoes; stir gently to coat. Add salami, green onions, and parsley; stir well.
Serve immediately or refrigerate until ready to serve.
It will keep in the refrigerator for 2-3 days.
8 servings.