Pepperoni Potato Salad Sp5 Recipes

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PEPPERONI POTATO SALAD



Pepperoni Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 12

4 pounds baby Yukon gold potatoes
Kosher salt
1 cup mayonnaise
3/4 cup marinara sauce
1/4 cup grated Parmesan cheese
8 scallions, green and white parts, chopped
24 ounces mozzarella pearls, drained
7 ounces pepperoni, quartered
2 cups pitted green olives, halved
1/2 cup fresh basil, cut into chiffonade
1/2 teaspoon freshly ground black pepper
1/2 cup fresh parsley, chopped

Steps:

  • Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
  • For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
  • Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.

PEPPER AND POTATO SALAD



Pepper and Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes
2 ounces, about 3 tablespoons, sliced jarred or canned hot peppers: jalapenos, hot pepper rings, hot cherry peppers, your choice
1 small red bell pepper, seeded and chopped
4 scallions, chopped
A splash hot pepper juice, from jar or can
3 tablespoons cider or wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.

MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)



Margie's Potato Salad (With Italian Dressing) image

This is my mom's potato salad recipe, which I just love. I haven't seen one here exactly like it. It uses italian dressing to give it flavor, and doesn't have pickles or mustard. The key to an excellent final product is letting the Italian dressing sit for a couple of hours and soak up the flavors before adding the mayo. My favorite dressing to use is the kind you make yourself from a package, adding oil, water and vinegar - just be sure you've made it up ahead of time so it is full of flavor by the time you need it. Cooking time is marinating time.

Provided by jswinks

Categories     Potato

Time 3h

Yield 12 serving(s)

Number Of Ingredients 8

6 -8 medium potatoes
1/4 cup onion, chopped
1/4 cup Italian salad dressing
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
1/2 cup celery, chopped
2 eggs (hard cooked, chopped)

Steps:

  • Cook potatoes unpeeled. (they don't fall apart this way!).
  • Drain and cool.
  • Peel and cut into cubes.
  • Stir in onion, italian salad dressing, salt, and pepper.
  • Cover and refrigerate ate least 2 hours.
  • Toss with mayonnaise.
  • Add celery and eggs, mixing gently.

Nutrition Facts : Calories 148.7, Fat 5.6, SaturatedFat 1, Cholesterol 37.8, Sodium 365.9, Carbohydrate 22, Fiber 2.5, Sugar 2.1, Protein 3.4

PEPPERONI POTATOES



Pepperoni Potatoes image

"On lazy Saturdays, my family really enjoys this comforting casserole," writes Brenda Schrag. The Farmington, New Mexico cook relies on convenient O'Brien potatoes, bits of pepperoni, mozzarella cheese and sweet red pepper for the hearty dish.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

3 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 package (28 ounces) frozen O'Brien potatoes, thawed
1/4 cup chopped sweet red pepper
1 cup frozen corn, thawed
1 cup shredded part-skim mozzarella cheese
1-1/2 ounces sliced pepperoni (about 25 slices), quartered

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in seasonings., In a greased 13x9-in. baking dish, layer the potatoes, red pepper and corn. Top with the sauce, cheese and pepperoni. Bake, uncovered, at 375° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 127 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 304mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

POTATO SALAD WITH PEPPERONI, SHALLOTS AND VINEGAR



Potato Salad With Pepperoni, Shallots and Vinegar image

Here's a unique twist on the traditional German potato salad adapted from Torrisi Italian Specialties, a now shuttered Manhattan restaurant known for its nuanced approach to traditional Italian-American cuisine. Instead of bacon, this version calls for pepperoni, and shallots instead of onion or scallions. The finely chopped pepperoni is sautéed with a generous pile of chopped shallots, dried oregano and fresh sage to which white wine vinegar is added to make a dressing that coats the potatoes in an addictive salty-spicy-tangy slurry. Don't skip the step that calls for boiling the potatoes with garlic cloves, thyme and peppercorns. It infuses the flesh of the potato with a subtle, herby flavor that's worth the extra effort.

Provided by Julia Moskin

Categories     quick, side dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

3 pounds small red-skinned potatoes, not peeled
6 garlic cloves, peeled
10 to 12 sprigs thyme
1/2 teaspoon black peppercorns
Salt
1/4 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
1/4 cup white wine vinegar
Ground black pepper

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 524 milligrams, Sugar 5 grams, TransFat 0 grams

PEPPERONI POTATO SALAD #SP5



Pepperoni Potato Salad #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This is a delicious and fun addition to a barbeque ore picnic. It is served cold so it can be packed in a cooler for a picnic.

Provided by julo1955

Categories     Potato

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
3/4 cup grated mozzarella cheese
2 ounces pepperoni, coarsely ground in food possessor
1/2-3/4 cup bottled creamy Italian salad dressing
1/2 pint cherry tomatoes, cut in halves

Steps:

  • Place potatoes in sauce pan cover with cold water. Bring to a simmer and cook to desired tenderness. Drain.
  • Place the potatoes in a container with a lid and gently fold in the remaining ingredients,.
  • Cover and refrigerate until serving time.

Nutrition Facts : Calories 224.3, Fat 19.3, SaturatedFat 6.2, Cholesterol 31.3, Sodium 664, Carbohydrate 5, Fiber 0.5, Sugar 3.6, Protein 8.3

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