Salametti Sottaceto All’ Aneto Potato Salad

This potato salad can be enjoyed on its own or as a side-dish – just add a few slices of dill salametti!


4 to 6


15 minutes


20 minutes



  • 900 g (2 lb) fingerling potatoes
  • 2 sprigs fresh rosemary
  • 2 cloves Quebec garlic
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 110 ml (1/3 cup + 2 tbsp.) olive oil
  • 24 slices Fantino&Mondello Dill Pickle Flavour Salametti, or more to taste
  • 1 small shallot, finely chopped
  • 10 ml (2 tsp.) Dijon mustard
  • 5 ml (1 tsp.) honey
  • 45 ml (3 tbsp.) apple cider vinegar or white wine vinegar
  • 80 ml (1/3 cup) dill pickles, sliced
  • 60 ml (1/4 cup) fresh chives, chopped
  • –        500 ml (2 cups) arugula


  1. Place potatoes in a pot. Add rosemary, garlic, and the bay leaf. Cover with cold water. Add salt. Bring to a boil and then simmer until potatoes are tender. Drain and let cool. Discard rosemary, garlic, and bay leaf. Cut potatoes in half. Set aside in a large bowl.
  2. In a large skillet, heat 30 ml (2 tbsp.) olive oil over medium heat. Fry salametti slices for a few minutes until they just start to brown. Set aside.
  3. In a bowl, combine the shallots, mustard, honey, and vinegar. Season with salt and pepper. Whisk in 80 ml (1/3 cup) olive oil. Set aside.
  4. In the large bowl, combine the potatoes, pickles, half the salametti slices, chives, and arugula. Add vinaigrette to taste. Season with salt and pepper and toss gently.
  5. Transfer potato salad to a pretty serving dish and garnish with the rest of the salametti slices. Serve immediately.

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