Insalata di Patate

Insalata di Patate
Recipe type: salads
  • 2 pounds new potatoes
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons balsamic or red wine vinegar
  • 1 teaspoon dried oregano, crumbled
  • 1 cup chopped celery
  • ½ cup chopped celery
  • ½ cup chopped red onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped oil-cured olives
  • 20-25 slices pepperoni, each cut into four pieces
  • Salt and freshly ground pepper to taste
  1. Place the potatoes in cold water, bring to a simmer and cook until the potatoes can be pierced with a knife, about 18 minutes.
  2. Drain, let cool and cut into ¼-inch cubes
  3. In a small bowl, whisk together the olive oil, vinegar, and oregano.
  4. In a large bowl, combine the potatoes, celery, onion, bell pepper, olives and pepperoni.
  5. Pour the dressing over the potato mixture and toss gently to coat.
  6. Add salt and pepper to taste.
  7. Chill the salad for at least 30 minutes before serving.