Pepperoni Potato Salad
Updated July 13, 2025
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 pounds small red-skinned potatoes, not peeled
6 garlic cloves, peeled
10 to 12 sprigs thyme
½ teaspoon black peppercorns
Salt
¼ cup olive oil
6 sage leaves, fresh or dried
1 tablespoon dried oregano
8 ounces pepperoni, finely chopped or ground
6 large shallots, peeled and thinly sliced
¼ cup white wine vinegar
Ground black pepper
Chopped fresh parsley for serving (optional)
Nutritional analysis per serving (8 to 10 servings)
35 grams carbs; 22 milligrams cholesterol; 313 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 5 grams fiber; 524 milligrams sodium; 9 grams protein; 5 grams sugar
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.
It was surprisingly bland for having so much pepperoni, spices, herbs, shallots, and garlic; the vinegar overpowered most of all that. Very meh. Wouldn't make it again.
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