Salami and Veggie Potato Salad

Cook Time:
1 hour
Serving Size:


  • 1 8 ounce piece Echrich Deli® Hard Salami, diced
  • 6 small red potatoes, cubed (about 1 pound)
  • 1/4 cup mayonnaise
  • 1/4 cup ranch salad dressing
  • 1/2 cup sliced celery
  • 1/2 cup chopped red bell pepper
  • 1/4 cup sliced green onions
  • 2 hard-cooked eggs, peeled, coarsely chopped, divided
  • Paprika (if desired)


Potato salad enriched with salami and fresh veggies.

  1. Place potatoes in medium saucepan. Cover with water. Heat to boiling. Reduce heat to medium-low; cook 8 to 10 minutes, or until tender. Drain and rinse with cold water. Cool.
  2. Mix mayonnaise and ranch salad dressing in large bowl. Add potatoes, salami, celery, bell peppers, onions, and one of the eggs; toss to coat. Chill 30 minutes or until cold.
  3. Garnish with remaining egg and paprika.