Potato Salad with Salami and Mustard Vinaigrette

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Bring a large pot of water to boil over high heat.

4. Add potatoes, garlic, dill sprigs and salt and pepper. Boil until potatoes are fork tender, about 12 minutes. Drain, peel and cut into half slices. Discard garlic and dill. Transfer to a large bowl and keep warm.

5. In a large skillet over medium heat, add oil, oregano and shallots. Cook until tender, about 8 minutes. Reduce heat to medium-low, add salami and cook for 2 minutes; transfer to bowl with potatoes.

6. Add vinegar and mustard to the skillet and stir, scraping up any brown bits from the bottom of the pan. Pour mixture over warm potatoes and season with salt and pepper; toss to coat well.

7. Serve warm, garnished with chopped dill.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!