Antipasto Potato Salad Recipe with 5 Savory Twists
A twist on classic potato salad. It mixes tender potatoes with Italian antipasto ingredients. You get a tangy, savory side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiled
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds small red potatoes
- 1/2 cup salami, diced
- 1/2 cup provolone cheese, diced
- 1/2 cup roasted red peppers, chopped
- 1/4 cup black olives, sliced
- 1/4 cup pepperoncini, chopped
- 1/4 cup red onion, finely diced
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Boil potatoes in salted water until fork-tender, about 15 minutes.
- Drain and let potatoes cool. Cut into bite-sized pieces.
- In a large bowl, combine potatoes, salami, provolone, roasted peppers, olives, pepperoncini, and red onion.
- In a small bowl, whisk olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour dressing over potato mixture. Toss gently to coat.
- Refrigerate for at least 1 hour before serving. Serve cold.
Notes
- You can substitute mozzarella for provolone.
- Add fresh parsley for extra color.
- This salad keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 320
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg
Find it online: https://www.recipekitchenhub.com/antipasto-potato-salad-recipe/