Antipasto With New Potatoes Recipes

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ANTIPASTO POTATO BAKE



Antipasto Potato Bake image

This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it's shared by Kelley Butler-Ludington of East Haven, Connecticut.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 9

2 cans (14-1/2 ounces each) sliced potatoes, drained
2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
2 jars (7 ounces each) roasted sweet red peppers, drained
1 can (3.8 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1-1/2 teaspoons minced garlic
1/3 cup olive oil
1/2 cup seasoned bread crumbs
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.

Nutrition Facts : Calories 152 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 484mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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

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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