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

Steps

1. Scrub potatoes. Rinse green onions; slice thinly. Slice salami thinly. Rinse parsley leaves mince.
2. Boil potatoes in well salted water until fork tender and slide right off the fork, 8-15 minutes. Drain; cool.
3. Peel potatoes; dice into 1/2 inch pieces. There will be about 6 c. of diced potatoes.