Antipasto Potato Salad
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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.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2024/05/antipasto-potato-salad.html