Total Calories: 299
Place hot potatoes in a large bowl. Add green pepper, pimientos, mushrooms, and red onion.
Place oil, vinegar, Dijon mustard, garlic, salt, pepper, and rosemary in a blender container. Cover and blend at high speed 15 seconds or until garlic is minced and rosemary is crushed. Pour over vegetables. Gently stir just until coated. Cover and chill at least 4 hours or up to 24 hours.
Add salami and lightly toss salad. Spoon into a serving bowl. If desired, garnish with parsley.
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