Antipasto Potato Salad Recipe

Name: Antipasto Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs small unpeeled red potatoes; 1 (9 ounce) package frozen artichoke hearts, thawed or; 1 (15 ounce) can artichoke hearts; 2/3 cup sliced ripe olives; 1/2 cup diced purple onion; 2 tablespoons chopped fresh parsley; 1/3 cup white wine vinegar; 3/4 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon dry mustard; 1 garlic clove, minced

Servings: persons

2 lbs small unpeeled red potatoes
1 (9 ounce) package frozen artichoke hearts, thawed or
1 (15 ounce) can artichoke hearts
2/3 cup sliced ripe olives
1/2 cup diced purple onion
2 tablespoons chopped fresh parsley
1/3 cup white wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1 garlic clove, minced

1
Place potatoes in a dutch oven; cover with water and bring to a boil.
2
Cover; reduce heat and simmer 20 minutes.
3
Add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. Drain, cool slightly.
4
Cut potatoes into quarters and place in a large bowl.
5
Cut artichokes in half crosswise.
6
Add the artichokes, olives, onion, and parsley to potato; set aside.
7
Combine vinegar and next six ingredients in a bowl and stir well.
8
Pour mixture over potato mixture and toss gently.
9
Serve warm, or cover and chill.

233

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 lbs small unpeeled red potatoes, 1 (9 ounce) package frozen artichoke hearts, thawed or, 1 (15 ounce) can artichoke hearts, 2/3 cup sliced ripe olives, and more.

Yes, Antipasto Potato 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.

Antipasto Potato Salad

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