Antipasto With New Potatoes Recipe

Name: Antipasto With New Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs potatoes (you can substitute canned but they are not as good); 2 medium carrots, cut into thin strips 1 inch long; 2 cups broccoli florets; 1 cup ripe sliced olive; 1/2 cup extra virgin olive oil; 1/2 cup white wine vinegar; 2 tablespoons chopped fresh parsley; 2 teaspoons crushed dry oregano; 1 teaspoon dried thyme, crushed; 1 teaspoon crushed red pepper flakes; 4 ounces provolone cheese, cut into 1-inch sticks; 1 leaf lettuce; 2 ounces thin sliced salami (optional)

Servings: persons

1 1/2 lbs potatoes (you can substitute canned but they are not as good)
2 medium carrots, cut into thin strips 1 inch long
2 cups broccoli florets
1 cup ripe sliced olive
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar
2 tablespoons chopped fresh parsley
2 teaspoons crushed dry oregano
1 teaspoon dried thyme, crushed
1 teaspoon crushed red pepper flakes
4 ounces provolone cheese, cut into 1-inch sticks
1 leaf lettuce
2 ounces thin sliced salami (optional)

1
Cook potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes.
2
Drain and cool slightly.
3
Quarter the potatoes.
4
In a large Ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside.
5
---------MARINADE------------.
6
Combine oil, vinegar, parsley, oregano, thyme and red pepper.
7
Whisk until well mixed.
8
Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator.
9
In another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate.
10
Chill both bags for 4-24 hours, turn a few times to evenly coat the contents.
11
To Serve, line the serving plate with leaf lettuce.
12
Using a slotted spoon transfer veggies to the platter.
13
If using salami fold into quarters and arrange on the platter.
14
Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.

587

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 13 ingredients. The key ingredients include: 1 1/2 lbs potatoes (you can substitute canned but they are not as good), 2 medium carrots, cut into thin strips 1 inch long, 2 cups broccoli florets, 1 cup ripe sliced olive, and more.

Yes, Antipasto With New Potatoes falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antipasto With New Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions