Pepperoni Potato Salad
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 555
- Total Fat
- 39
- Saturated Fat
- 13
- Carbohydrates
- 31
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 72
- Sodium
- 1193
- Total: 35 min
- Active: 15 min
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.