Name: Pepperoni Potato Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 10 to 12 servings
Ingredients: 4 pounds baby Yukon gold potatoes; Kosher salt; 1 cup mayonnaise; 3/4 cup marinara sauce; 1/4 cup grated Parmesan cheese; 8 scallions, green and white parts, chopped; 24 ounces mozzarella pearls, drained; 7 ounces pepperoni, quartered; 2 cups pitted green olives, halved; 1/2 cup fresh basil, cut into chiffonade; 1/2 teaspoon freshly ground black pepper; 1/2 cup fresh parsley, chopped

Directions

Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.

On Tonight

Pepperoni Potato Salad

Categories:

More from:

Related Pages