Best 9 Pepperoni Potato Salad Recipes

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Pepperoni potato salad is a crowd-pleasing dish that combines the flavors of tangy pepperoni, creamy potatoes, and a variety of other ingredients to create a side dish that is both flavorful and satisfying. This classic salad is perfect for picnics, potlucks, and backyard barbecues. With its simple ingredients and easy-to-follow instructions, it is no wonder why this dish has become a popular choice for any occasion.

Here are our top 9 tried and tested recipes!

PEPPER AND POTATO SALAD



Pepper and Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes
2 ounces, about 3 tablespoons, sliced jarred or canned hot peppers: jalapenos, hot pepper rings, hot cherry peppers, your choice
1 small red bell pepper, seeded and chopped
4 scallions, chopped
A splash hot pepper juice, from jar or can
3 tablespoons cider or wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.

THE BEST POTATO SALAD



The Best Potato Salad image

Really good potato salad that is best served cold.

Provided by cheftini

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

6 eggs
10 red potatoes
1 cup mayonnaise
½ cup ranch dressing
⅓ cup dill pickle relish
2 tablespoons prepared yellow mustard
1 ½ teaspoons salt
¼ teaspoon ground black pepper
⅛ teaspoon paprika
⅛ teaspoon celery seed
1 onion, chopped
¼ cup pepperoncini
¼ cup sliced black olives

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
  • Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
  • Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 34.7 g, Cholesterol 102.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 784.5 mg, Sugar 2.9 g

CREAMY POTATO SALAD



Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

  • Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

PEPPERONI PIZZA SALAD



Pepperoni Pizza Salad image

I like to serve this refreshing salad during the summer when my family craves pizza but I don't want to heat up the house by turning on the oven. It's so popular at potlucks that I always bring home an empty bowl. -Cathy Riebschlager, Hordville, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 13

10 plum tomatoes, chopped
3 medium green pepper, cut into 1-inch pieces
2 cups shredded part-skim mozzarella cheese
1 package (3-1/2 ounces) sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped onion
1/3 cup tomato juice
1/4 cup red wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
3/4 cup salad croutons

Steps:

  • In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper. , Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons.

Nutrition Facts : Calories 144 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

POTATO SALAD WITH PEPPERONI, SHALLOTS AND VINEGAR



Potato Salad With Pepperoni, Shallots and Vinegar image

Here's a unique twist on the traditional German potato salad adapted from Torrisi Italian Specialties, a now shuttered Manhattan restaurant known for its nuanced approach to traditional Italian-American cuisine. Instead of bacon, this version calls for pepperoni, and shallots instead of onion or scallions. The finely chopped pepperoni is sautéed with a generous pile of chopped shallots, dried oregano and fresh sage to which white wine vinegar is added to make a dressing that coats the potatoes in an addictive salty-spicy-tangy slurry. Don't skip the step that calls for boiling the potatoes with garlic cloves, thyme and peppercorns. It infuses the flesh of the potato with a subtle, herby flavor that's worth the extra effort.

Provided by Julia Moskin

Categories     quick, side dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

3 pounds small red-skinned potatoes, not peeled
6 garlic cloves, peeled
10 to 12 sprigs thyme
1/2 teaspoon black peppercorns
Salt
1/4 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
1/4 cup white wine vinegar
Ground black pepper

Steps:

  • 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.
  • 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.
  • 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.
  • 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. Serve warm.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 524 milligrams, Sugar 5 grams, TransFat 0 grams

PEPPERONI POTATO SALAD #SP5



Pepperoni Potato Salad #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This is a delicious and fun addition to a barbeque ore picnic. It is served cold so it can be packed in a cooler for a picnic.

Provided by julo1955

Categories     Potato

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
3/4 cup grated mozzarella cheese
2 ounces pepperoni, coarsely ground in food possessor
1/2-3/4 cup bottled creamy Italian salad dressing
1/2 pint cherry tomatoes, cut in halves

Steps:

  • Place potatoes in sauce pan cover with cold water. Bring to a simmer and cook to desired tenderness. Drain.
  • Place the potatoes in a container with a lid and gently fold in the remaining ingredients,.
  • Cover and refrigerate until serving time.

Nutrition Facts : Calories 224.3, Fat 19.3, SaturatedFat 6.2, Cholesterol 31.3, Sodium 664, Carbohydrate 5, Fiber 0.5, Sugar 3.6, Protein 8.3

PICNIC POTATO SALAD



Picnic Potato Salad image

This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.

Provided by foodtvfan

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 1/2 lbs new potatoes (10 medium)
10 large radishes, thinly sliced
2 celery ribs, finely diced
6 green onions, chopped or 1/2 sweet onion, finely chopped
1 red pepper (optional)
1/2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)
1/4 cup vinegar (or to taste)
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup vegetable oil
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • Scrub potatoes. Cut in half if large.
  • In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
  • Drain; return potatoes to pot to dry over low heat for 30 seconds.
  • Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
  • Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
  • Add finely diced celery and chopped green onions or sweet onion to bowl.
  • Add red or green pepper and finely chopped pepperoni or kielbasa if using.
  • Peel cooled potatoes.
  • Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
  • Dressing:.
  • In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
  • Gradually whisk in oil until blended.
  • Stir in parsley, if using.
  • Pour dressing over potato mixture.
  • Gently toss to coat well.
  • Taste and adjust seasonings.

Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3

POTATO PEPPERONI DISH



Potato Pepperoni Dish image

"Here's to another way to get that popular pizza taste into an everyday menu," reports Marlene Muckenhirn from Delano, Minnesota. "The potatoes cook up quickly when thinly sliced-and are nicely flavored by the tomato sauce and pepperoni."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

2 to 4 tablespoons butter, cubed
5 large unpeeled potatoes, cut into 1/8-inch slices
1 small onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded mozzarella cheese
1 can (8 ounces) tomato sauce
1 package (3-1/2 ounces) sliced pepperoni
2 large tomatoes, diced

Steps:

  • In a 12 in. nonstick skillet, melt butter; remove from the heat. Arrange potatoes on the bottom and up the sides of skillet; sprinkle with onion, salt and pepper. Cover and cook over low heat until the potatoes are tender, about 20 minutes. Sprinkle with cheese; layer with half of the tomato sauce, all of the pepperoni and tomatoes, and the remaining tomato sauce. Cover and cook on low until the cheese is melted and the tomatoes are heated through.

Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 877mg sodium, Carbohydrate 62g carbohydrate (8g sugars, Fiber 6g fiber), Protein 18g protein.

POTATOES, PEPPER AND TOMATO SALAD



Potatoes, Pepper and Tomato Salad image

Provided by Marian Burros

Categories     easy, salads and dressings, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

16 ounces tiny new potatotes
8 ounces whole red peppers or 7 ounces ready-cut chopped peppers (1 to 1 1/2 cups)
8 ounces ripe field tomatoes
8 oil-cured black olives
1 tablespoon fresh oregano
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon salt, optional
Freshly ground black pepper to taste

Steps:

  • Scrub but do not peel potatoes. Cover with water and cook in a covered pot until potatoes are tender, about 15 to 20 minutes.
  • Wash, trim, seed and cut whole peppers into julienne strips, then cut strips into quarters and place in serving bowl.
  • Wash, trim and dice tomatoes and add to peppers.
  • Pit olives and cut up; add to bowl.
  • Wash, dry and chop oregano and add to bowl.
  • Stir in oil and vinegar.
  • When potatoes are cooked, drain and cut into small dices. Stir into bowl and mix to coat with dressing. Season to taste with pepper.

Tips:

  • For the best potato salad, use waxy potatoes, such as red potatoes or new potatoes, as they hold their shape well when cooked.
  • Boil the potatoes until they are just tender, about 15 minutes. If you overcook them, they will become mushy.
  • While the potatoes are cooking, cook the bacon and pepperoni until they are crispy. This will add a nice smoky flavor to the potato salad.
  • Once the potatoes are cooked, drain them and let them cool slightly. Then, cut them into bite-sized pieces.
  • In a large bowl, combine the potatoes, bacon, pepperoni, celery, onion, and parsley. Then, add the mayonnaise, mustard, vinegar, salt, and pepper. Stir until everything is evenly coated.
  • Cover the potato salad and refrigerate it for at least 30 minutes before serving. This will allow the flavors to meld.
  • Garnish the potato salad with additional parsley or chives before serving.

Conclusion:

Pepperoni potato salad is a delicious and easy-to-make side dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to use up leftover potatoes and bacon. With its creamy, tangy dressing and smoky flavor, this potato salad is sure to be a hit with everyone who tries it.

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