Serves: 12
Total Calories: 248

2 pounds russet potatoes (about 6 medium)
1 green bell pepper cut in thin 1-inch strips
1 (4-ounce) jar pimiento sliced, drained
1/4 pound mushrooms sliced (about 2 cups)
1/4 cup red onion chopped
2/3 cup vegetable oil
3 tablespoons red wine vinegar
1 tablespoon Dijon style mustard
1 clove garlic cut up
2 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon rosemary dried
8 ounces salami dry, cut in 1/2 -inch cubes (about 2 cups)
Parsley sprigs

Cook potatoes in boiling salted water until tender. Drain. Peel and dice. Place hot potatoes in a large bowl.

Onto potatoes, layer green pepper, pimientos, mushrooms and red onion set aside.

Place oil, vinegar. Dijon mustard, garlic, salt, pepper and rosemary in a blender container. Cover and blend at high speed for 15 seconds or until garlic is minced and rosemary is crushed. Pour over vegetables. Cover and refrigerate at least 4 hours or up to 24 hours.

Add salami and lightly toss salad. Spoon into a serving bowl. Garnish with parsley.

Nutritional Facts:

Serves: 12
Total Calories: 248
Calories from Fat: 167

More Recipes from the Potato Lover's Cookbook Cookbook:
Deli Potato Salad
Elegant Buffet Salad
Garden Fresh Salad
Greek Luncheon Salad
Hot German Potato Salad
Layered Garden Salad
Light Potato Salad
Old-Time Potato Salad