Potato Salad with Salami Gremolata

By hardlikearmour • May 5, 2015 • 5 Comments

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Author Notes: An instagram of a meatball sub with pepperoni gremolata posted by vplex (food52 vvvanessa) inspired this recipe. Just the words "pepperoni gremolata" made me a bit giddy. I had some thinly sliced genoa salami in the fridge, so I decided to construct a gremolata with it. I sautéed it until crisp, then added some minced garlic to the pan. I combined the mixture with chopped parsley and minced green onion, and the result was pretty delicious - fresh, rich, and smoky nicely mingled. I thought it would be great folded into potato salad. I used the Cook's Illustrated method for making French potato salad, then added some Spanish and Italian flavors. Here is the result. —hardlikearmour

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Serves 6

  • 2 pounds small (1 & 1/2 to 2 inch diameter) red potatoes, scrubbed but not peeled
  • 2 tablespoons table salt or fine sea salt
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon smoked sweet paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 ounces thinly sliced Genoa salami
  • 2 medium garlic cloves
  • 1/3 cup chopped Italian parsley (lightly packed)
  • 3 green onions
  1. Cut potatoes into 1/4-inch thick slices. Combine potatoes, 6 cups water, and salt in a large pot. Bring to a boil over high heat. Once boiling reduce heat to medium. Cook until potatoes can be easily pierced with a sharp knife, about 5 minutes. Reserve 1/4 cup of the cooking water, then drain potatoes in a colander. Spread potatoes into a single layer on a sheet pan.
  2. While potatoes are cooking combine olive oil, vinegar, Dijon, paprika, thyme, pepper, and cayenne in a small bowl. Add reserved cooking water and whisk until blended. Pour evenly over potatoes. Allow to rest for 10 to 15 minutes.
  3. Chop salami into 1/8th to 1/4th inch pieces. Cook in a sauté pan over medium heat, stirring occasionally until fat has rendered out and the salami is crisp, about 5-6 minutes. Meanwhile mince the garlic. Once the salami is crisp, add the garlic to the pan, and cook stirring continuously until the garlic is fragrant about 30-45 seconds. Transfer the mixture to a fine mesh strainer.
  4. Mince the white and light green parts of the green onions. Place in large bowl. Chop and add the parsley. Add the salami mixture, and stir to combine. Add the potatoes and dressing, then fold until well mixed. Allow to sit for a few minutes, to let the salami relax and the flavors to mingle. Serve.

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