Ingredients

How to make it

  • Prep potatoes and bring to a boil in large sauce pot of heavily salted water. cook until just barely tender, about 10 minutes.
  • Using slotted spoon move potatoes to a large salad bowl,
  • immediately douse with a splash of vermouth, vinegar and sprinkle of salt. The hot potatoes soak up the flavor and it makes a difference.
  • In the pot of water the potatoes were cooked in, quickly blanch the broccoli so that it remains green but it becomes more palatable and tender
  • Drain and cool immediately.
  • Make dressing by whisking vinegar, mustard, garlic and pepper with the oil. Add capers.
  • Toss dressing over the warmed potatoes, add the broccoli,
  • chopped pepperoni, diced peppers, sliced red onion and parmesan cheese.
  • Toss gently and chill.

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