Antipasto Potato Salad – Proud Italian Cook

This is the season for outdoor cooking with BBQ’s, picnic’s, parties, graduations and all sorts of get-together’s. As you can see from my previous few posts lately, I’ve been on a salad kick.

This antipasto potato salad is perfect for any of those occasions, I think you’re going to love it!

This is not your traditional American potato salad made with mayo, which by the way I think is delicious too. This one is called an antipasto potato salad because it’s filled with ingredients you would find on a nice big antipasto platter with the addition of potatoes.

For the potatoes I used a mix of red and white thin skinned potatoes because that’s what I had, but you can use your favorite kind just don’t use a baking potato or a russet. I also left the skin on but you can certainly peel the skin off as well.

This is such a nice Italian twist on traditional potato salad, it’s dressed with a delicious red wine vinaigrette so you can put this out and serve it worry free in regards to spoiling because no mayonnaise is required.

Enjoy!

Antipasto Potato Salad

 

Think of a nice big Italian antipasto salad, add some cooked potatoes and this is the delicious result. This recipe is adapted from Delish

Ingredients

• 2 lbs. of cooked red or white skinned potatoes, cooked until a knife goes through easily, cooled then cut bite size. ( you can peel them if you like)
• 1 cup of salami, sliced. into quarters or diced
• 1 can or jar of artichoke hearts, drained of liquid
• 2 cups sliced cherry tomatoes
• 1 container of bocconcini mozzarella, or the pearl size, drained of liquid
• ½ red onion, sliced in half moons
• a mix of olives, I like kalamata and castelvetrano, a cup or more
• a handful each of fresh parsley and basil, chopped
• VINAIGRETTE
• ½ cup of good extra virgin olive oil
• ¼ cup red wine vinegar
• 2 small garlic cloves, grated
• 1 dollop of Djion mustard
• oregano and salt and pepper to taste

Instructions

1. Shake the dressing in a jar.
2. Place the salad ingredients into a big bowl, tossing in the herbs.
3. Then arrange and place everything onto a big platter and spoon desired amount of the dressing over the top right before serving.
4. Toss gently.

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