Muffuletta Potato Salad

Method

1. 1

   Cut 1 lb. baby Yukon Gold or new potatoes, scrubbed, in half, or quarters if larger. Cook in a large pot of very generously salted boiling water until tender, 15–18 minutes.

2. 2

   Meanwhile, whisk ½ small white onion, thinly sliced, 2 garlic cloves, finely chopped, 1 cup crushed pitted green olives, ½ cup sliced pitted black olives, ⅓ cup extra-virgin olive oil, ⅓ cup white wine vinegar, 3 Tbsp. drained capers, coarsely chopped, 2 tsp. dried oregano, and 1 tsp. Calabrian chile paste in a large bowl to combine.

3. 3

   Drain potatoes; add to bowl with dressing and toss to coat. Cover tightly with a lid or plastic wrap and chill at least 45 minutes and up to 12 hours.

4. 4

   Just before serving, add 3 oz. aged provolone, torn into 1" pieces, 2 oz. mortadella, thinly sliced, 2 oz. spicy salami, thinly sliced, and 1 cup pickled peppers (such as sliced hot or sweet cherry peppers or canned piquillo peppers), torn in half, and toss gently to combine. Taste potato salad and season with kosher salt if needed. Transfer to a platter and top with parsley leaves with tender stems.

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