Pepperoni Potato Salad
Updated July 14, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds small red-skinned potatoes, not peeled
- 6garlic cloves, peeled
- 10 to 12sprigs thyme
- ½teaspoon black peppercorns
- Salt
- ¼cup olive oil
- 6sage leaves, fresh or dried
- 1tablespoon dried oregano
- 8ounces pepperoni, finely chopped or ground
- 6large shallots, peeled and thinly sliced
- ¼cup white wine vinegar
- Ground black pepper
- Chopped fresh parsley for serving (optional)
Nutritional analysis per serving (10 servings)
313 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 9 grams protein; 524 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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. Garnish with fresh parsley, if using. Serve warm.
Private Notes
Comments
I made this for a backyard cookout, and it was unexpectedly delicious and nuanced. I cut back a bit on the pepperoni just because I didn't have a full 8 oz, and I didn't miss it (although I'm sure it would've been amazing with the full amount). I had to use cut red potatoes b/c I couldn't find bite-size ones. Next time, I'd cut them even smaller to increase surface area and really take advantage of the pepperoni/shallot slurry.
This is one of our favorite go to a BBQ dish. Perfect made as is and just as good when its cold and leftover.
So the last featured recipes mostly involve cutting tomatoes. Why not just throw out 5-10 of these non-recipes at a time... It's summertime! 1) Buy tomatoes, 2) cut tomatoes, 3) add x,y, z. Thanks and cheers.
As much as I’ve mixed this after finishing, it seems every bite seemed lopsided. Might pulverize with a hand mixer to make mashed potatoes with a zip and some heft. No complaints other than to just make it a bit more homogenous. Also, I don’t think I can be convinced that the herbs, etc that went into the boiling pot for potatoes had much effect. Made the kitchen smell pleasant, though.
I liked this bit think ot has more potential. Will likely roast the potatoes next time
This potato salad is great. I thought it sounded interesting and worth a try. It was much tastier than I had imagined. I agree that a little less pepperoni would work well. I used the recommended proportions and can see that less would have been delicious too. Having been raised on my German grandmother's potato salad in the summer, I can see the relationship to a classic German version. However, do not be misled by the introductory comments to the recipe. The resemblance is slight. I think this potato salad would be preferable to many people who may find a more classic German version either too sweet or too acidic. Try it and enjoy!