2 1/2poundsrusset potatoes, peeled and diced into 3/4-inch pieces
8ouncescured meats of your choice: salami, prosciutto, capocollo, etcsliced thin and quartered bite-size, about 2 cups worth
6ouncespearl mozzarella balls
1cupblack olives, halved
1cuppepperoncinis, sliced thin
1/2small red onions, sliced thin and roughly choppedabout 1/2 cup's worth
1/4fresh parsley, roughly chopped
6tablespoons olive oil
1/4cupred wine vinegar
3cloves garlic, minced
1teaspoonkosher saltadd more to taste
1teaspoonfreshly ground black pepper
Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
While the potatoes are cooking, combine the olive oil, vinegar, garlic, salt, and pepper in a large mixing bowl. Stir to combine. When the cooked potatoes are cool, add them to the mixing bowl and toss to coat.
Add the meat, cheese, olives, pepperoncini, and parsley. Stir to mix throughout. Taste the salad and add more salt and pepper, as needed. Serve immediately or refrigerate until ready to serve. This will keep nicely in the refrigerator for 2-3 days. Enjoy!