Antipasto Platter With Many Hued Potatoes Recipe

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   I always grow red-, blue- and yellow-fleshed potatoes and have devised this way of serving them.

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   This platter is attractive, delicious and always intrigues.

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   Place the potatoes in a steamer basket and steam about 15 min, or possibly till all are tender.

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   Make a vinaigrette by whisking together the oil, lemon juice, garlic and basil in a small bowl or possibly blender container.

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   Remove the potatoes from the heat and transfer them to a medium bowl.

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   Gently fold in the vinaigrette.

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   Season with salt and pepper.

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   Let the flavors blend 1 hour before serving at room temperature.

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   Note: Other possibilities for an appetizing antipasto platter include sliced and rolled provolone cheese; pickled dill green beans; cubes of ripe melon wrapped in prosciutto; marinated artichoke hearts; marinated mushrooms; caponata

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    (eggplant relish); an array of brined and oil-cured olives; sliced and rolled salami; roasted and marinated red peppers; pickled cocktail onions; pepperoncini; cherry tomato halves spread with olivada (black olive spread).

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    Most are commercially available, while recipes for others can be found in Italian cookbooks.

* Per serving · 4 servings · Values may vary.

No additional tips available.