Serves: 10
Total Calories: 299

6 russet potatoes medium cooked, peeled, and cubed (about 2 lb.)
1 green bell pepper cut in thin 1-inch strips
1 (4-ounce) jar pimiento sliced, drained
1/4 pound mushrooms sliced (about 2 cups)
1/4 cup red onion chopped
2/3 cup vegetable oil
3 tablespoons red wine vinegar
1 tablespoon Dijon style mustard
1 clove garlic cut up
2 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon rosemary dried
8 ounces salami dry, cut in 1/2 -inch cubes (about 2 cups)

Place hot potatoes in a large bowl. Add green pepper, pimientos, mushrooms, and red onion.

Place oil, vinegar, Dijon mustard, garlic, salt, pepper, and rosemary in a blender container. Cover and blend at high speed 15 seconds or until garlic is minced and rosemary is crushed. Pour over vegetables. Gently stir just until coated. Cover and chill at least 4 hours or up to 24 hours.

Add salami and lightly toss salad. Spoon into a serving bowl. If desired, garnish with parsley.

Nutritional Facts:

Serves: 10
Total Calories: 299
Calories from Fat: 200

More Recipes from the Dressings And Spreads Wheel Cookbook:
Autumn Coleslaw
Backyard Macaroni Salad
Basic Potato Salad
Beets in Sour Cream
Carrot Salad with Lemon Dressing
Cheese and Peas Salad
Coleslaw Delight
Coleslaw Supreme
Confetti Salad Squares
Cucumber-Tomato Salad
French Mushroom Salad
Fruited Cabbage Salad
Garden Egg Salad
Garden Macaroni Salad
German Potato Salad
Green Goddess Potato Salad
Ham and Potato Salad Loaf
Marinated Vegetable Salad
Marinated Zucchini Salad
Old-Fashioned Coleslaw
Pasta Fruit Salad
Rainbow Pasta Salad
Sweet Freezer Slaw
Three-Bean Pasta Salad
Tuna Macaroni Salad
Wagon Wheel Salad
Zesty Potato Salad