What sets a muffuletta, that iconic sandwich from New Orleans, apart from other sandwiches similarly stuffed with assorted deli meats is the olive salad that’s slathered across the bread. Olive salad is a bright, briny spread filled with pickled delights like capers, peppers, and of course, olives. The sentiment transfers well to potato salad. Dress the tender boiled potatoes (each no bigger than a marble) the night before so the flavors really get under their skins, but crown the salad with the cured meats right before serving so they remain at their most elegant, draped like a fancy silk shirt along the curves of the spuds.
