2 lbs. new red potatoes, sliced thin
2 qts. water
1 tsp. salt
1 lb. pepperoni, sliced thin
8 hard cooked eggs, cut into chunks
8 oz. provolone cheese, cubed
1/2 c. Parmesan cheese
3 garlic cloves, minced
2 tomatoes, cored, seeded & diced
6 c. torn spinach in bite size pieces
4 tbsp. fresh chopped basil or 2 tsp. crushed dry basil leaves
6 tbsp. chopped parsley

DRESSING:

1/2 c. red wine vinegar
2 tbsp. Dijon mustard
1 1/2 c. olive oil

Make dressing by combining vinegar and mustard and slowly whisk in oil until thick. Bring water with salt to a boil and add potatoes and cook 3 minutes. Add pepperoni and cook 1 minute longer. Drain in a colander. While still hot, toss this mixture with 3/4 cup of the dressing, add the hard cooked eggs, cheeses, garlic cloves, tomatoes, basil and parsley and toss lightly together. Toss remaining dressing with spinach and arrange the spinach around the edge of the platter. Place the potato salad in the middle. Serve warm. Yield: 8 servings.