Saladsbonappetit
Muffuletta Potato Salad
A New Orleans muffuletta sandwich, filled with cured meats, cheese, and olives, becomes the flavor inspiration for this bright and punchy potato salad.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Cut 1 lb. baby Yukon Gold or new potatoes, scrubbed, in half, or quarters if larger. Cook in a large pot of very generously salted boiling water until tender, 15–⏱️ 18 minutes.
. baby Yukon Gold or new potatoes, scrubbed1 lb
2
Meanwhile, whisk ½ small white onion, thinly sliced, 2 garlic cloves, finely chopped, 1 cup crushed pitted green olives, ½ cup sliced pitted black olives, ⅓ cup extra-virgin olive oil, ⅓ cup white wine vinegar, 3 Tbsp. drained capers, coarsely chopped, 2 tsp. dried oregano, and 1 tsp. Calabrian chile paste in a large bowl to combine.
crushed pitted green olives1 cup. drained capers, coarsely chopped3 Tbsp. dried oregano2 tsp. Calabrian chile paste1 tsp
3
Drain potatoes; add to bowl with dressing and toss to coat. Cover tightly with a lid or plastic wrap and chill at least ⏱️ 45 minutes and up to ⏱️ 12 hours.
4
Just before serving, add 3 oz. aged provolone, torn into 1" pieces, 2 oz. mortadella, thinly sliced, 2 oz. spicy salami, thinly sliced, and 1 cup pickled peppers (such as sliced hot or sweet cherry peppers or canned piquillo peppers), torn in half, and toss gently to combine. Taste potato salad and season with kosher salt if needed. Transfer to a platter and top with parsley leaves with tender stems.
. aged provolone, torn into 1" pieces3 oz. mortadella, thinly sliced2 oz. spicy salami, thinly sliced2 ozpickled peppers (such as sliced hot or sweet cherry peppers or canned piquillo peppers), torn in half1 cupKosher salt
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