Pepperoni Potato Salad

  • Level: Easy
  • Yield: 10 to 12 servings
  • Total: 35 min
  • Active: 15 min


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


  1. 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.
  2. 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.
  3. Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.
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