Antipasto Potato Salad

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1 1/2 pounds new or fingerling potatoes, halved

1/2 large bell pepper, any color

3/4 cup salami (at least 4 ounces)

4 ounces feta cheese

Basil leaves, to taste (may substitute generous pinch of crushed dried oregano)

6 Italian-style black olives, pitted

1/4 cup thinly sliced red onion or chopped scallions

2 tablespoons red wine vinegar


tablespoon Freshly ground black pepper

6 tablespoons extra-virgin olive oil

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