Antipasto Potato Salad

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antipasto with potatoes

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.

antipasto salad

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.

antipasto and potatoes

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
Author:
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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Comments

  1. Joanne Jones says

    Marie—-thank you for so many great recipes. I made this last night and it was a big hit—perfect summer food.

  2. Ginger Anzelone says

    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!
    🌟🌟🌟🌟🌟

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