Italian Potato Salad
1 pack of Henderson's Italian Salami, chopped
3 cups of agria potatoes, cut into 3cm cubes
1 cup cherry tomatoes, halved
½ cup pitted black olives
1 1/2 cups baby mozzarella balls
Half of a small red onion, thinly sliced
1/3 cup finely-chopped fresh basil leaves
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon dried thyme
Salt and pepper to taste
Place the diced potatoes in a large pot of water. Cook over medium-high heat until the water reaches a boil then reduce heat to medium to maintain a simmer. Continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Drain in a colander and let cool for 20-30 minutes.
Mix the olive oil, red wine vinegar, Dijon mustard, dried thyme and salt and pepper to make the vinaigrette dressing.
Combine the potatoes in a large serving bowl with the dressing, cherry tomatoes, black olives, mozzarella balls, red onion, basil leaves and Italian salami. Toss gently until evenly combined. Taste and season with additional salt and pepper if needed. Serve immediately.