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  • Writer's pictureTommy Centola

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.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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