3 to 4 lb. new red potatoes, sliced thin
8 oz. pepperoni, sliced thin
2 cloves garlic, minced (can use less if desired)
2 Italian tomatoes OR 1 regular; cored, seeded, diced
4 hard-cooked eggs, chopped
4 oz. provolone cheese, cubed
1/4 c. fresh grated Parmesan cheese
2 tbsp. chopped fresh basil OR 2 tsp. dry
3 tbsp. fresh chopped parsley
Spinach leaves for garnish

DRESSING:

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

Dressing: Combine vinegar and mustard. Slowly whisk in oil until thick. Add garlic and mix.

Salad: Bring 2 quarts of salted water to boil; add potatoes, cook 3 minutes or until just about tender. Add pepperoni, cook 1 minute longer. Drain in colander. While still hot, toss with the dressing. Add tomatoes, eggs, cheese, basil and parsley and toss together. Garnish edges of plate with spinach leaves; place salad in center. Serve warm. Serves 6 to 8.

This is a popular salad and I quite often get requests for the recipe.