Zesty Potato Salad

Serves: 10
Total Calories: 299


6 russet potatoes medium cooked, peeled, and cubed (about 2 lb.)
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)


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.

Nutritional Facts:

Serves: 10
Total Calories: 299
Calories from Fat: 200

This Zesty Potato Salad recipe is from the Dressings And Spreads Wheel Cookbook. Download this Cookbook today.

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