A potato salad that thinks it's an Italian grinder

Whether you dress your potato salad with mayo or belong more in the vinegar camp, the beauty of this July Fourth picnic staple is that it so wonderfully accommodates just about anything you care to add. And if the flavors are big and bold, all the better.

ALISON LADMAN
The Associated Press
Modified: June 18, 2012 at 4:24 pm •  Published: June 18, 2012
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photo - This image taken on May 14, 2012 ahows a recipe for Italian grinder potato salad prepared with sweet potatoes, cherry peppers, and sliced salami in Concord, N.H. (AP Photo/Matthew Mead)
This image taken on May 14, 2012 ahows a recipe for Italian grinder potato salad prepared with sweet potatoes, cherry peppers, and sliced salami in Concord, N.H. (AP Photo/Matthew Mead)

Whether you dress your potato salad with mayo or belong more in the vinegar camp, the beauty of this July Fourth picnic staple is that it so wonderfully accommodates just about anything you care to add. And if the flavors are big and bold, all the better.

So this year we decided to take a basic vinegar potato salad to the next level. We added all the trimmings you'd typically expect on an Italian grinder.

And the funny thing is, some people like their grinders with vinegar, some prefer mayonnaise. And you can have it your way with this salad, too. If you'd prefer a creamy version, substitute 1/2 cup mayonnaise for the 1/4 cup of vinegar and 6 tablespoons of oil used for the dressing in this recipe. You'll still need 2 tablespoons of oil for the onions.

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ITALIAN GRINDER POTATO SALAD

Start to finish: 45 minutes, plus chilling

Servings: 10

2 large sweet potatoes, peeled and cubed

2 large russet potatoes, cubed

1/2 cup olive oil, divided

2 large yellow onions, sliced

2 tablespoons chopped fresh rosemary

5 ounces salami, chopped

2 cloves garlic, finely minced

1/4 cup white balsamic vinegar

1 tablespoon sugar

1 teaspoon Dijon mustard

1/2 cup chopped picante provolone cheese

1/2 cup chopped cherry peppers

Salt and ground black pepper, to taste

In a large pot, combine the sweet potatoes and russet potatoes. Add enough water to cover by 1 inch. Bring to a boil and cook until just tender, about 15 minutes. Drain and spread out on a rimmed baking sheet to cool.



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