Potato Salad With Pepperoni and Vinegar

• 3 pounds small red-skinned potatoes, not peeled
• 6 garlic cloves, peeled
• 10 to 12 sprigs thyme
• 1/2 teaspoon black peppercorns
• Salt
• 1/4 cup olive oil
• 6 sage leaves, fresh or dried
• 1 tablespoon dried oregano
• 8 ounces pepperoni, finely chopped or ground
• 6 large shallots, peeled and thinly sliced
• 1/4 cup white wine vinegar
• Ground black pepper

1. Bring a large pot of water to boil over high heat.
2. Add potatoes, garlic, thyme, peppercorns and 2 tablespoons of salt, then boil until potatoes are just tender, 10 to 15 minutes depending on size.
3. Meanwhile, heat oil in a large pan over medium heat until shimmering.
4. Add sage and oregano and fry until fragrant, about 30 seconds.
5. Add the pepperoni, lower heat to medium-low, and render fat from the meat for about 2 minutes.
6. Add shallots and cook, stirring occasionally, until tender, 8 to 10 minutes.
7. When the potatoes are done, drain them, discard garlic, thyme and peppercorns, and lightly crush potatoes with the back of a fork.
8. Keep warm in a bowl, covered with a kitchen towel.
9. Add the vinegar to the skillet and stir, scraping up any brown bits from the bottom of the pan.
10. Pour mixture over warm potatoes, toss and add salt and pepper as needed.
11. Serve warm.

potatoes, garlic, thyme, black peppercorns, salt, olive oil, sage, oregano, pepperoni, shallots, white wine vinegar, ground black pepper

Taken from cooking.nytimes.com/recipes/1013465 (may not work)