Start to finish: 45 minutes, plus chilling
If you'd prefer a creamy version, substitute 1/2 cup mayonnaise for the 1/4 cup of vinegar and 6 tablespoons of oil used for the dressing in this recipe. You'll still need 2 tablespoons of oil for the onions.
2 large sweet potatoes, peeled and cubed
2 large russet potatoes, cubed
1/2 cup olive oil, divided
2 large yellow onions, sliced
2 tablespoons chopped fresh rosemary
5 ounces salami, chopped
2 cloves garlic, finely minced
1/4 cup white balsamic vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
1/2 cup chopped picante provolone cheese
1/2 cup chopped cherry peppers
Salt and ground black pepper, to taste
In a large pot, combine the sweet potatoes and russet potatoes. Add enough water to cover by 1 inch. Bring to a boil and cook until just tender, about 15 minutes. Drain and spread out on a rimmed baking sheet to cool.
Meanwhile, in a large skillet on medium-high, heat 2 tablespoons of the olive oil. Add the onions and rosemary, then sauté until browned, about 15 minutes. Transfer the onions to a large bowl, then return the skillet to the heat. Add the chopped salami and sauté until browned at the edges and beginning to crisp, about 5 to 7 minutes. Add to the onions.
In a small bowl, whisk together the remaining 6 tablespoons of olive oil, garlic, vinegar, sugar and mustard. Once the onions, salami and potatoes have cooled, add the potatoes to the onion mixture. Add the provolone and cherry peppers, then drizzle the dressing over everything and gently stir until well mixed and evenly coated. Season with salt and pepper.
Refrigerate for at least 2 hours to allow the flavors to meld.
Per serving: 290 calories; 170 calories from fat (59 percent of total calories); 19 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 24 g carbohydrate; 8 g protein; 2 g fiber; 400 mg sodium.