6 cups - baby potatoes
1 tsp - canola oil
1¼ cup - Soleterra d’Italia Calabrese piccante salami
1¼ cup - Soleterra d’Italia Milano salami
½ cup - dill pickles - sliced lengthwise
750g - Raclette cheese
Boil the potatoes until tender then cut in half and sauté lightly in canola oil. Season potatoes with salt and pepper and portion onto plates. Cut the salami slices into ¼-inch strips and sprinkle on top of the cooked potatoes. Slice the dill pickles in half lengthwise and portion onto the dishes.
Using a raclette melter (we like Emmi Candlelight Grill), melt the raclette cheese and pour it over the potato dish. Serve immediately.