Italian Potato Salad
INGREDIENTS
1 pack of Henderson's Italian Salami, chopped
3 cups of agria potatoes, cut into 3cm cubes
1 cup cherry tomatoes, halved
½ cup pitted black olives
1 1/2 cups baby mozzarella balls
Half of a small red onion, thinly sliced
1/3 cup finely-chopped fresh basil leaves
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon dried thyme
Salt and pepper to taste
METHOD
Place the diced potatoes in a large pot of water. Cook over medium-high heat until the water reaches a boil then reduce heat to medium to maintain a simmer. Continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Drain in a colander and let cool for 20-30 minutes.
Mix the olive oil, red wine vinegar, Dijon mustard, dried thyme and salt and pepper to make the vinaigrette dressing.
Combine the potatoes in a large serving bowl with the dressing, cherry tomatoes, black olives, mozzarella balls, red onion, basil leaves and Italian salami. Toss gently until evenly combined. Taste and season with additional salt and pepper if needed. Serve immediately.
ABOUT HENDERSON’S SALAMI
Best known for being the first to put ‘clean bacon’ on New Zealand supermarket shelves, local food-producer Henderson’s continues the tradition with a clean salami.
Henderson’s salami is authentically-crafted, locally made with natural ingredients, full of flavour but additive-free.
Company owners and brothers in business, Will and Michael Curd, say the inspiration came from wanting to do right by their kids. “They love salami but so much of what is out there is over-processed and full of nitrates, preservatives and chemicals”
Using traditional fermentation and curing methods (including one month’s ageing, which is where the true flavour develops), Henderson’s is “100% natural and delicious” salami. The curing process is slow and natural - NO shortcuts and absolutely NO chemicals involved.
Unlike most other salamis on the market, Henderson’s Salami contains NO nitrates, sulphites or phosphates, and NO artificial flavouring, colours or preservatives.
It’s also dairy and gluten-free.
What Henderson’s Salami does contain is top quality, all-natural ingredients; pork (a whopping 94%), salt, black pepper, herbs, spices, garlic, dextrose (a sugar obtained from maize, gluten-free), live culture, and white vinegar.
Henderson’s Salami range comes in two varieties, Peperoni 75g and Italian 75g.
To learn more about Henderson's full range of quality products, visit hendersonsfoods.co.nz
Facebook: @HendersonsBacon
Instagram: @hendersonsfoods
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!