Antipasto Chef's Salad Recipe

Name: Antipasto Chef's Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 2 medium russet potatoes, peeled and cut into 1-inch chunks; Kosher salt; 2 tablespoons red wine vinegar; 1 tablespoon whole-grain mustard; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 cups giardiniera (Italian pickled vegetables), drained, rinsed and coarsely chopped; 2 ounces deli-sliced salami, cut into strips; 1/4 cup chopped pitted green olives; 1/4 cup chopped fresh chives; 4 ounces baby kale or other hearty salad greens, torn (about 5 cups)

Servings: persons

4 large eggs
2 medium russet potatoes, peeled and cut into 1-inch chunks
Kosher salt
2 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
Freshly ground pepper
1/4 cup extra-virgin olive oil
2 cups giardiniera (Italian pickled vegetables), drained, rinsed and coarsely chopped
2 ounces deli-sliced salami, cut into strips
1/4 cup chopped pitted green olives
1/4 cup chopped fresh chives
4 ounces baby kale or other hearty salad greens, torn (about 5 cups)

1
Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a simmer and cook 10 minutes.
2
Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool.
3
Meanwhile, put the potatoes in a pot of salted water, bring to a simmer and cook until tender, about 10 minutes.
4
Drain and keep warm.
5
Whisk the vinegar, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl.
6
Drizzle in the olive oil, whisking, until the dressing is creamy.
7
Add the potatoes, giardiniera, salami, olives, chives and kale, and toss.
8
Peel and quarter the eggs.
9
Add to the salad and gently toss.
10
Per serving: Calories 400; Fat 24 g (Saturated 5 g); Cholesterol 229 mg; Sodium 811 mg; Carbohydrate 35 g; Fiber 4 g; Protein 14 g
11
Photograph by Christopher Testani

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large eggs, 2 medium russet potatoes, peeled and cut into 1-inch chunks, Kosher salt, 2 tablespoons red wine vinegar, and more.

Yes, Antipasto Chef's Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Antipasto Chef's Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions