Description
This antipasto potato salad recipe combines tender potatoes with classic Italian antipasto ingredients, creating a vibrant and flavorful dish. Ideal for summer picnics or as a hearty side dish, this salad is packed with meats, cheeses, and marinated vegetables, offering a unique twist on traditional potato salad.
Ingredients
- Baby potatoes
- Salami or pepperoni slices
- Provolone cheese, diced
- Marinated artichoke hearts
- Roasted red peppers
- Kalamata olives
- Cherry tomatoes
- Fresh basil
- Olive oil
- Red wine vinegar
- Dijon mustard
- Salt and pepper
Instructions
- Boil the baby potatoes until tender, about 10-12 minutes. Drain and let cool slightly.
- In a large bowl, combine the potatoes with salami, provolone, artichoke hearts, roasted red peppers, olives, and cherry tomatoes.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh basil before serving.
Notes
- Customize the salad with your favorite antipasto items such as capers or mozzarella balls.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 480mg