Recipe by: Chef Anthony, Port Dover
8 medium Norfolk County potatoes, skinned and diced
3 tbsp red wine vinegar
1 medium onion, chopped
3 whole eggs, cooked and chopped
2 medium Norfolk County apples, cored and diced
3/4 cup dill pickle slices, chopped
1/4 lb Salami, thinly sliced and chopped, from V. G. Meats
3 tbsp mayonnaise
Salt, pepper & paprika to taste
Boil diced potatoes.
When cooked, drain thoroughly and place on a large pan to cool. In a stainless steel bowl add eggs, onions, apples, salami and pickles.
Toss with vinegar and add cooled potatoes.
Fold together well and add mayonnaise and seasonings.
Preparation Time 25 minutes