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!
- 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
- Shake the dressing in a jar.
- Place the salad ingredients into a big bowl, tossing in the herbs.
- Then arrange and place everything onto a big platter and spoon desired amount of the dressing over the top right before serving.
- Toss gently.
Marie—-thank you for so many great recipes. I made this last night and it was a big hit—perfect summer food.
Oh I’m so happy you liked it Joanne, happy summer!
Delicious! I made this yesterday for today’s dinner. My daughter stopped by & happily indulged. My husband & I loved it. I just said to him that the way Marie cooks is the way I like to eat! Your recipes never let me down, Marie!
🌟🌟🌟🌟🌟
Aww, you’re the best, thanks Ginger!