Antipasti Potato Salad Recipes

ANTIPASTO POTATO SALAD

Antipasto Potato Salad image

From Cooking Light May 1994: This is easy, tasty and healthy! I wanted to share this because it is one of my favorites!

Provided by nsomniak6

Categories Potato

Time 30m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs small unpeeled red potatoes
1 (9 ounce) package frozen artichoke hearts, thawed or
1 (15 ounce) can artichoke hearts
2/3 cup sliced ripe olives
1/2 cup diced purple onion
2 tablespoons chopped fresh parsley
1/3 cup white wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1 garlic clove, minced

Steps:

Place potatoes in a dutch oven; cover with water and bring to a boil.
Cover; reduce heat and simmer 20 minutes.
Add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. Drain, cool slightly.
Cut potatoes into quarters and place in a large bowl.
Cut artichokes in half crosswise.
Add the artichokes, olives, onion, and parsley to potato; set aside.
Combine vinegar and next six ingredients in a bowl and stir well.
Pour mixture over potato mixture and toss gently.
Serve warm, or cover and chill.

Nutrition Facts : Calories 139.5, Fat 1.6, SaturatedFat 0.2, Sodium 441.8, Carbohydrate 28.5, Fiber 6.7, Sugar 2.1, Protein 5.1

ANTIPASTI POTATO SALAD

Antipasti Potato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/2 small red onion, diced
2 pounds red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup plus 3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
Freshly ground pepper
1 cup giardiniera (Italian pickled vegetables), drained and chopped
1 cup diced provolone cheese (about 4 ounces)
1/2 cup chopped sliced salami (about 2 ounces)
1/2 cup marinated artichoke hearts, drained and chopped
1/2 cup sliced green olives with pimientos
1/2 cup fresh basil, torn

Steps:

Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.
Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.
Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.

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