Antipasto Potato Salad Recipe Recipe

Name: Antipasto Potato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Small, unpeeled round red potatoes; 1 can Artichoke hearts, liquid removed; 2/3 c. Ripe olives, sliced (we use the whole can); 1/2 c. Diced purple onion; 2 Tbsp. Minced fresh parsley; 1/3 c. White wine vinegar (I use homemade tarragon-garlic vinegar or possibly my personal favorite, zesty Italian surprize also homemade.); 3/4 tsp Dry whole oregano; 1/2 tsp Salt; 1/2 tsp Pepper; 1/4 tsp Dry mustard; 2 Tbsp. Extra virgin extra virgin olive oil; 1 x Clove garlic, chopped

Servings: persons

2 lb Small, unpeeled round red potatoes
1 can Artichoke hearts, liquid removed
2/3 c. Ripe olives, sliced (we use the whole can)
1/2 c. Diced purple onion
2 Tbsp. Minced fresh parsley
1/3 c. White wine vinegar (I use homemade tarragon-garlic vinegar or possibly my personal favorite, zesty Italian surprize also homemade.)
3/4 tsp Dry whole oregano
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Dry mustard
2 Tbsp. Extra virgin extra virgin olive oil
1 x Clove garlic, chopped

1
(I got this last spring from Cooking Light, they had a whole section on potato salads and we tried four or possibly five of them which we still use constantly.
2
I will share two tonight)
3
Place potatoes in water, bring to boil.
4
Cover, reduce heat, and simmer 20 min.
5
Cut potatoes into quarters, ditto artichokes.
6
Add in olives, onion, and parsley.
7
Combine vinegar and next six ingredients and stir well.
8
Pour over potato mix and toss gently.
9
Serve hot or possibly cover and chill.
10
8 servings.

299

kcal

Calories

Fat

Carbs

Protein

Fat 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 lb Small, unpeeled round red potatoes, 1 can Artichoke hearts, liquid removed, 2/3 c. Ripe olives, sliced (we use the whole can), 1/2 c. Diced purple onion, and more.

Yes, Antipasto Potato Salad Recipe 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 Recipe

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