Muffuletta Potato Salad
I'm sure that many are planning their 4th of July menus. Since many will have cookout's, I thought I would share a couple of Potato Salad ideas.
1 pound new potatoes, skin-on
16 ounces Olive salad, drained, oil reserved. ( You can use a pre-made olive salad)
1/2 pound baked ham, diced
1/4 pound Genoa salami, minced
1/4 pound provolone or mozzarella cheese, diced small
1/2 cup finely grated Parmesan cheese
Place potatoes in a large pot of generously salted water; place over high heat and bring to a boil. Cook until potatoes are just tender, about 20 minutes. Drain and rinse with cool water to stop the cooking process; when cool enough to handle, cut into bite-sized pieces and place in a large mixing bowl. Add the drained olive salad, ham, salami, and cheeses; toss gently to combine. Add reserved oil to taste. Serve at room temperature.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
