Potato Salad with Cumberland Salami

August 26, 2016

Serves: 4

500g salad potatoes
1 Cumberland Salami (70g pack)
1 large bunch of chives, finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp capers
1 tsp maldon sea salt

For the vinaigrette:
2 tsp Dijon mustard
1 tbsp white wine vinegar
4 tbsp extra virgin olive oil
Salt and pepper to taste



  1. Cook the potatoes in their skins in salted water for 10-12 minutes until tender, drain and rinse under cold water, leave to drain.
  2. Slice the drained potatoes into similar sized pieces, place in a large bowl with the salami and the chives, parsley, dill and capers.
  3. For the vinaigrette, whisk together all the ingredients, seasoning to taste with the salt and pepper. Gently mix with the potato and salami.
  4. Sprinkle with the maldon salt and serve.