Potato Salad With Pepperoni and Vinegar

1. 1

   Bring a large pot of water to boil over high heat.

2. 2

   Add potatoes, garlic, thyme, peppercorns and 2 tablespoons of salt, then boil until potatoes are just tender, 10 to 15 minutes depending on size.

3. 3

   Meanwhile, heat oil in a large pan over medium heat until shimmering.

4. 4

   Add sage and oregano and fry until fragrant, about 30 seconds.

5. 5

   Add the pepperoni, lower heat to medium-low, and render fat from the meat for about 2 minutes.

6. 6

   Add shallots and cook, stirring occasionally, until tender, 8 to 10 minutes.

7. 7

   When the potatoes are done, drain them, discard garlic, thyme and peppercorns, and lightly crush potatoes with the back of a fork.

8. 8

   Keep warm in a bowl, covered with a kitchen towel.

9. 9

   Add the vinegar to the skillet and stir, scraping up any brown bits from the bottom of the pan.

10. 10

    Pour mixture over warm potatoes, toss and add salt and pepper as needed.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.