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Italian Potato Salad

Italian Potato Salad
The recipe Italian Potato Salad is ready in around 55 minutes and is definitely a tremendous gluten free and dairy free option for lovers of Mediterranean food. One serving contains 269 calories, 5g of protein, and 18g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a side dish. Head to the store and pick up sorghum syrup, shallot, salami piece, and a few other things to make it today.

Instructions

1
Bring first 5 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 15 to 20 minutes or until potatoes are tender.
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PotatoPotato
WaterWater
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Dutch OvenDutch Oven
2
Drain; discard rosemary, garlic, and bay leaves.
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Bay LeavesBay Leaves
RosemaryRosemary
GarlicGarlic
3
Sprinkle potatoes with salt; gently stir to coat. Cool 10 minutes.
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PotatoPotato
SaltSalt
4
Meanwhile, saut salami in a medium-size nonstick skillet over medium heat 1 to 2 minutes or until crisp; drain on paper towels.
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SalamiSalami
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Paper TowelsPaper Towels
Frying PanFrying Pan
5
Whisk together shallot and next 4 ingredients.
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ShallotShallot
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WhiskWhisk
6
Add 1/3 cup olive oil in a slow, steady stream, whisking constantly until smooth.
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Olive OilOlive Oil
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WhiskWhisk
7
Cut potatoes in half lengthwise. Toss together potatoes, vinegar mixture, arugula, and tarragon.
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PotatoPotato
TarragonTarragon
ArugulaArugula
VinegarVinegar
8
Add salt and pepper to taste. Top with salami just before serving.
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Salt And PepperSalt And Pepper
SalamiSalami
DifficultyHard
Ready In55 m.
Servings8
Health Score10
Dairy FreeGluten Free
CuisinesMediterraneanItalianEuropean
DietsGluten FreeDairy Free
Dish TypesSalad
Occasions4th Of JulySummer
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