Muffuletta Potato Salad

Side Dish

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 12

  • 1 pound new potatoes, skin-on
  • 1 pint jar Italian olive salad, drained, oil reserved
  • 1/2 pound baked ham, diced
  • 1/4 pound salami, minced
  • 1/4 pound provolone or mozzarella cheese, diced small
  • 1/2 cup finely grated parmensan cheese

Muffuletta Potato Salad

Click image to enlarge


Place potatoes in a large pot of generously salted water; place over high heat and bring to a boil. Cook until potatoes are just tender, about 20 minutes. Drain and rinse with cool water to stop the cooking process; when cool enough to handle, cut into bite-sized pieces and place in a large mixing bowl. Add the drained olive salad, ham, salami, and cheeses; toss gently to combine. Add reserved olive salad oil to taste and; serve at room temperature.
Makes about 12 servings.

Note: It doesn’t hurt at all to microwave individual servings for a few seconds to begin to melt the cheese!


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