45 ml (3 tbsp.) apple cider vinegar or white wine vinegar
80 ml (1/3 cup) dill pickles, sliced
60 ml (1/4 cup) fresh chives, chopped
– 500 ml (2 cups) arugula
Place potatoes in a pot. Add rosemary, garlic, and the bay leaf. Cover with cold water. Add salt. Bring to a boil and then simmer until potatoes are tender. Drain and let cool. Discard rosemary, garlic, and bay leaf. Cut potatoes in half. Set aside in a large bowl.
In a large skillet, heat 30 ml (2 tbsp.) olive oil over medium heat. Fry salametti slices for a few minutes until they just start to brown. Set aside.
In a bowl, combine the shallots, mustard, honey, and vinegar. Season with salt and pepper. Whisk in 80 ml (1/3 cup) olive oil. Set aside.
In the large bowl, combine the potatoes, pickles, half the salametti slices, chives, and arugula. Add vinaigrette to taste. Season with salt and pepper and toss gently.
Transfer potato salad to a pretty serving dish and garnish with the rest of the salametti slices. Serve immediately.