Serves 1
Directions
- 1Bring a large pot of water to boil.
- 2Add the potatoes and cook for 10 minutes.
- 3Strain the potatoes and set aside.
- 4Add all the dressing ingredients (olive oil, pepperoncini liquid, salt, Greek yogurt or sour cream, dijon mustard, honey, onion powder, and grated parmigiano reggiano) to a blender.
- 5Blend the dressing until creamy and set aside.
- 6Add all of the salad ingredients (boiled potatoes, chopped fresh parsley, halved grape tomatoes, minced red onion, diced salami, halved bocconcini, and roughly chopped peppadew peppers) to a large bowl.
- 7Pour the prepared dressing over the salad.
- 8Toss the salad gently to combine all ingredients with the dressing.
Ingredients
- 2 lbs baby potatoes
- 0.25 cup fresh parsley, chopped
- 12 ounces grape tomatoes, halved
- 0.33 cup red onion minced
- 7 ounces salami diced into ½ inch pieces
- 8 ounces bocconcini (small balls of mozzarella), halved
- 20 units peppadew peppers, roughly chopped
- 0.33 cup olive oil
- 0.25 cup liquid from the pepperoncini jar
- 0.5 tsp salt
- 3 tbsp Greek yogurt or sour cream
- 0.5 tsp dijon mustard
- 0.5 tbsp honey
- 0.25 tsp onion powder
- 2 tbsp grated parmigiano reggiano
Equipment
large potcolanderblenderlarge bowlsalad servers
Tips
- Do not skip the peppadew peppers as they are crucial for the flavor.
- The pepperoncini parmesan dressing takes this salad to the next level, being light, tangy, and slightly spicy.
- This is the only potato salad recipe you’ll need this summer.
- Save the recipe for your next BBQ!
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