Instructions: Cover the potatoes with cold water and bring to the boil. Boil gently until done, about 20 minutes, depending on size of potatoes. Test for doneness with the tip of a knife.

While the potatoes are cooking, cut a thin slice from the base of each bell pepper so that the pepper will stand upright. Then cut a slice off the stem end, to leave an opening large enough to permit stuffing with the potato salad later. For added color, dice the flesh from these slices, and add them to the salad when you toss it. With your fingers, remove the seeds and ribs and from inside of the peppers. Sprinkle the insides of the peppers with salt and pepper and turn them upside down on paper towels. Let stand until you finish preparing the potato salad.

When the potatoes are cooked and cool enough to handle, peel and cut into 1/4-inch cubes. Place the potato cubes in a medium size bowl. Set them aside and let cool.

To make the dressing, in a small bowl, whisk together the vinegar, salt, oregano and pepper. Gradually whisk in the olive oil until an emulsion forms.

Add the scallions, provolone and salami to the potatoes and mix gently.

Pour the dressing over all and toss gently but thoroughly. Taste and adjust the seasoning.

Turn the peppers right side up and fill with the potato mixture. Top each filled pepper with an olive and a sprig of parsley or basil. Place a lettuce leaf on each individual plate and top with a pepper.

Serve immediately, or cover and refrigerate for up to 2 hours. Serve chilled.

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