Ingredients
2 lb. red skinned baby potatoes, halved
4 oz. thinly sliced salami, chopped
4 oz. provolone cheese, cut into 1/2" cubes
1/2 c. diced red bell pepper
1/2 c. diced green bell pepper
1/2 c. artichoke hearts, drained and chopped
1/2 c. black olives, sliced
1/2 small red onion, finelly chopped
1/4 c. extra-virgin olive oil
2 tbsp. red wine vinegar
Large pinch red pepper flakes
Basil leaves, for garnish
Preparation
Step 1In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 8 to 10 minutes. Drain and let cool slightly before transferring to a large serving bowl. Step 2In a medium bowl, whisk the olive oil with the red wine vinegar. Add red pepper flakes and season with salt and pepper. Step 3
In a large bowl, combine the salami, provolone, bell peppers, artichoke, olives, and red onion with the potatoes. Step 4 Pour the dressing over the potato mixture and gently toss to combine. Serve with basil leaves.
