Italian Potato Salad

[nverland]

Italian Potato Salad
Yield: 8 servings

2 - 2 1/2 pounds potatoes
1/4 cup olive oil
2 tablespoons coarse-ground or whole grain mustard
1 tablespoon apple cider vinegar
2 teaspoons honey
1/2 teaspoon kosher salt, add more to taste
1/2 teaspoon freshly ground black pepper
8-12 ounces salami, thinly sliced, quartered bite-size, about 2 cups worth
2 green onions, sliced very thin, about 1/4 cup worth
Small handful of parsley leaves, minced, about 2 tablespoons worth

Boil the potatoes until fork tender. (When you stab them with a fork, they should slide right off the fork.) Drain and cool. Peel the potatoes and dice into 1/2-inch pieces. (You should have about 6 cups of diced potatoes.)

Place the potatoes in a large mixing bowl. Combine the oil, mustard, honey, vinegar, salt, and pepper in a jar. Seal tightly with a lid and shake until well combined. Pour the dressing over the potatoes and stir gently to coat. Add the salami, green onions, and parsley. Stir well. Serve immediately or refrigerate until ready to serve. This will keep nicely in the refrigerator for 2-3 days.