Antipasti Potato Salad

[nverland]

Antipasti Potato Salad

Ingredients

2 1/2 pounds russet potatoes, peeled and diced into 3/4-inch pieces
8 ounces cured meats of your choice: salami, prosciutto, capocollo, etc., sliced thin and quartered bite-size, about 2 cups worth
6 ounces pearl mozzarella balls
1 cup black olives, halved
1 cup pepperoncini’s, sliced thin
1/2 small red onions, sliced thin and roughly chopped about 1/2 cup's worth
1/4 fresh parsley, roughly chopped

Dressing Ingredients

6 tablespoons olive oil
1/4 cup red wine vinegar
3 cloves garlic, minced
1 teaspoon kosher salt add more to taste
1 teaspoon freshly ground black pepper

Instructions

Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
While the potatoes are cooking, combine the olive oil, vinegar, garlic, salt, and pepper in a large mixing bowl. Stir to combine. When the cooked potatoes are cool, add them to the mixing bowl and toss to coat.
Add the meat, cheese, olives, pepperoncini, and parsley. Stir to mix throughout. Taste the salad and add more salt and pepper, as needed. Serve immediately or refrigerate until ready to serve. This will keep nicely in the refrigerator for 2-3 days.