OUR RECIPES
Grilled Potato & Salametti Salad
OUR RECIPES
Grilled Potato & Salametti Salad
What could be more Canadian than this summery grilled potato salad, featuring homegrown potatoes, Canadian mustard, fresh herbs and a savoury hit of our Italian dry cured salametti to bring it all together? You will love this keeper salad warm, or served at room temperature at your next summer potluck, barbecue or picnic.
680 g boiled fingerling or mini Yukon Gold potatoes, cut in half, lengthwise
⅓ cup olive oil, divided
¼ tsp each salt and pepper, divided
1 shallot, very thinly sliced
2 tbsp cider vinegar
1 tbsp grainy mustard
100 g de Schneiders® Italian Dry Salamett, sliced into chunks
1 green onion, thinly sliced
¼ cup dill, chopped
¼ cup parsley, chopped
Preheat BBQ to medium-high heat until temperature reaches 350°F.
In bowl, toss potatoes with 1 tbsp of the olive oil and half each of the salt, and pepper. Grill potatoes, cut side down, until grill-marked, 2 to 3 minutes
Meanwhile, in large bowl, combine shallots, vinegar, grainy mustard and remaining salt and pepper; let stand for 5 minutes. Add remaining olive oil, hot potatoes and salami and mix well; let cool slightly.
Garnish salad with green onions and herbs just before serving.
Tips: Any chopped Schneiders® salami will work beautifully in this salad.
