Potato Salad With Pepperoni and Vinegar Recipe

Name: Potato Salad With Pepperoni and Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds small red-skinned potatoes, not peeled; 6 garlic cloves, peeled; 10 to 12 sprigs thyme; 1/2 teaspoon black peppercorns; Salt; 1/4 cup olive oil; 6 sage leaves, fresh or dried; 1 tablespoon dried oregano; 8 ounces pepperoni, finely chopped or ground; 6 large shallots, peeled and thinly sliced; 1/4 cup white wine vinegar; Ground black pepper

Servings: persons

3 pounds small red-skinned potatoes, not peeled
6 garlic cloves, peeled
10 to 12 sprigs thyme
1/2 teaspoon black peppercorns
Salt
1/4 cup olive oil
6 sage leaves, fresh or dried
1 tablespoon dried oregano
8 ounces pepperoni, finely chopped or ground
6 large shallots, peeled and thinly sliced
1/4 cup white wine vinegar
Ground black pepper

1
Bring a large pot of water to boil over high heat.
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
Meanwhile, heat oil in a large pan over medium heat until shimmering.
4
Add sage and oregano and fry until fragrant, about 30 seconds.
5
Add the pepperoni, lower heat to medium-low, and render fat from the meat for about 2 minutes.
6
Add shallots and cook, stirring occasionally, until tender, 8 to 10 minutes.
7
When the potatoes are done, drain them, discard garlic, thyme and peppercorns, and lightly crush potatoes with the back of a fork.
8
Keep warm in a bowl, covered with a kitchen towel.
9
Add the vinegar to the skillet and stir, scraping up any brown bits from the bottom of the pan.
10
Pour mixture over warm potatoes, toss and add salt and pepper as needed.
11
Serve warm.

901

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds small red-skinned potatoes, not peeled, 6 garlic cloves, peeled, 10 to 12 sprigs thyme, 1/2 teaspoon black peppercorns, and more.

Yes, Potato Salad With Pepperoni and Vinegar falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad With Pepperoni and Vinegar

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