Potato Salad With Pepperoni and Vinegar

Ingredients

• 3 pounds small red-skinned potatoes, not peeled
• 6 garlic cloves, peeled
• 10 to 12 sprigs thyme
• ½ teaspoon black peppercorns
• Salt
• ¼ cup olive oil
• 6 sage leaves, fresh or dried
• 1 tablespoon dried oregano
• 8 ounces pepperoni, finely chopped or ground
• 6 large shallots, peeled and thinly sliced
• ¼ cup white wine vinegar
• Ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    385 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 11 grams protein; 29 milligrams cholesterol; 517 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Bring a large pot of water to boil over high heat. Add potatoes, garlic, thyme, peppercorns and 2 tablespoons of salt, then boil until potatoes are just tender, 10 to 15 minutes depending on size.
2. Meanwhile, heat oil in a large pan over medium heat until shimmering. Add sage and oregano and fry until fragrant, about 30 seconds. Add the pepperoni, lower heat to medium-low, and render fat from the meat for about 2 minutes. Add shallots and cook, stirring occasionally, until tender, 8 to 10 minutes.
3. When the potatoes are done, drain them, discard garlic, thyme and peppercorns, and lightly crush potatoes with the back of a fork. Keep warm in a bowl, covered with a kitchen towel.
4. Add the vinegar to the skillet and stir, scraping up any brown bits from the bottom of the pan. Pour mixture over warm potatoes, toss and add salt and pepper as needed. Serve warm.

30 minutes