Ingredients
- 1 pound potatoes (peeled diced potatoes)
- 2 teaspoon chicken bouillon granules
- 2 ounces capocollo salami (sweet, chopped)
- 1/4 cup mayonnaise (plus more if needed, Hellman's)
- 1/4 cup finely diced celery
- 2 tablespoons finely diced red onion
- 1 tablespoon white wine vinegar
- 1 teaspoon old fashioned grainy mustard
- 1/4 teaspoon dried oregano
- Garlic powder (dash)
How to Make
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Step 1: Place the potatoes in a pot and cover with water, add the chicken bouillon granules and bring to a boil over medium-high heat; continue to boil until just tender. (The cook time will depend on the type of potato you are using, do not overcook the potatoes as they will fall apart when mixing with the mayonnaise mixture).
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Step 2: Drain the cooked potatoes and set aside until they are at room temperature.
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Step 3: In the meantime whisk together the mayonnaise, celery, onion, vinegar, mustard, oregano and garlic powder in a large bowl.
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Step 4: Gently mix in the potatoes and capocollo making sure all is coated.
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Step 5: Refrigerate a couple of hours to allow the flavours to meld; the longer this sits the more flavourful it becomes.
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Step 6: If the potato salad has absorbed most of the mayonnaise after it has been refrigerated, add a bit more until it is as creamy as you like.
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Step 7: Enjoy!
We hope you enjoy this recipe!
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