What sets a muffuletta, that iconic sandwich from New Orleans, apart from other sandwiches similarly stuffed with assorted deli meats is the olive salad that’s slathered across the bread. Olive salad is a bright, briny spread filled with pickled delights like capers, peppers, and of course, olives. The sentiment transfers well to potato salad recipes. Dress the tender boiled potatoes (each no bigger than a marble) the night before so the flavors really get under their skins, but crown the salad with the cured meats right before serving so they remain at their most elegant, draped like a fancy silk shirt along the curves of the spuds.
Recipe information
Total Time
30 minutes (plus chilling)
Yield
6 servings
Ingredients
1
½
2
1
½
⅓
⅓
3
2
1
3
2
2
1
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 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.
Step 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.