Antipasto Potato Salad
|Potatoes||2 Pound (5 Medium Sized)|
|Boiling salted water||1 Cup (16 tbs)|
|Green pepper||1 , seeded and finely chopped|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Italian salami slices||6 , cut in 1/2-inch strips (1/3 Cup)|
|Hard-cooked eggs||2 , cut into wedges|
|Green chiles||2 (For Garnishing)|
|Pickled red chiles||2 (For Garnishing)|
Scrub potatoes, and cook in their skins in boiling salted water until tender, about 40 minutes.
Drain, peel as soon as possible, and cut into bite-sized 1/8-inch slices (you should have about 5 1/2 cups).
Place in bowl, and pour on Fennel Dressing.
Cover and chill the potatoes for at least 2 hours, or as long as overnight.
Add green pepper, onion, celery, and salami; mix lightly.
Cover and chill for about 1 hour longer.