Antipasti Potato Salad Recipes

ANTIPASTI POTATO SALAD

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.

FRESH ANTIPASTO SALAD

Steps:

• In a large saucepan, bring 5 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., In a large bowl, combine mushrooms, artichokes, broccoli, cheese, cauliflower, red pepper, olives, pepperoncini and cooked asparagus. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Refrigerate, covered, 2 hours before serving.

ANTIPASTO POTATO SALAD

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.

ANTIPASTO WITH NEW POTATOES

Steps:

• Cook potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes.
• Drain and cool slightly.
• Quarter the potatoes.
• In a large Ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside.
• ---------MARINADE------------.
• Combine oil, vinegar, parsley, oregano, thyme and red pepper.
• Whisk until well mixed.
• Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator.
• In another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate.
• Chill both bags for 4-24 hours, turn a few times to evenly coat the contents.
• To Serve, line the serving plate with leaf lettuce.
• Using a slotted spoon transfer veggies to the platter.
• If using salami fold into quarters and arrange on the platter.
• Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.