NO MAYO Italian Potato Salad! Full Recipe Below! More on that gorgeous skirt steak coming soon! #sargentopartner Salad Ingredients: 2 lbs baby potatoes ¼ cup fresh parsley, chopped 12 ounces grape tomatoes, halved ¼ red onion, finely diced 7 ounces of salami, diced into ½ inch pieces 8 ounces bocconcini pearls (small balls of mozzarella) 4 ounces of Sargento® Smoky Hot Colby-Jack Sliced Cheese, diced 20 peppadew peppers, roughly chopped Dressing Ingredients: ⅓ cup olive oil ¼ cup liquid from the pepperoncini jar ½ tsp kosher salt 3 tbsp Greek yogurt or sour cream 1 tsp dijon mustard 1 tbsp honey ½ tsp onion powder 2 tbsp grated Parmigiano Reggiano Bring a large pot of salted water to a boil. Add the potatoes and boil for 10 minutes or until you can easily pierce with a fork. Strain, cut the potatoes in half, and set aside Add all the dressing ingredients to a blender, blend until creamy, and set aside. To a large serving bowl, add the potatoes and the remaining salad ingredients. Pour the dressing over the salad, toss and store in the refrigerator until ready to serve.
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