Salami, Broad Bean and Potato Salad


  • 400 grams of thick-cut DON® Hungarian salami
  • 2kg kipfler potatoes
  • 1.2kg fresh broad beans, shelled
  • 1 small Spanish onion, finely diced
  • ½ clove garlic, crushed
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 1 cup of English spinach leaves
  • 20ml extra virgin olive oil
  • 2 tsp finely chopped mint
  • 2 tsp coriander, finely chopped
  • 1 shallot finely cut on an angle

Salami, Broad Bean and Potato Salad

A refreshing twist on the classic potato salad. This dish is a perfect complement to a summer barbeque or even on its own!



  1. Boil potatoes until tender but not mash. Peel potatoes and cut into 3cm lengths. Set aside to cool.
  2. Add the broad beans to a large pan of boiling water, simmer uncovered for 2 minutes then drain. Place in a bowl of iced water then peel away the outer skin of the bean. Throw away the skins.
  3. In a bowl place the potatoes, broad beans, DON® Hungarian salami, and the remaining ingredients and lightly toss together until evenly combined.
  4. Season with salt and pepper and serve