Description
A potato salad inspired by antipasto, made without pork or alcohol. It combines tender potatoes with marinated vegetables, olives, and cheese for a tangy, savory side dish.
Ingredients
Scale
- 2 lbs potatoes, peeled and cubed
- 1 cup cherry tomatoes, halved
- 1 cup black olives, sliced
- 1 cup artichoke hearts, quartered
- 1/2 cup mozzarella pearls
- 1/4 cup pepperoncini, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Place cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool.
- In a large bowl, combine cooled potatoes, cherry tomatoes, black olives, artichoke hearts, mozzarella pearls, pepperoncini, red onion, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Pour over the potato mixture and toss gently to coat.
- Cover and refrigerate for at least 1 hour before serving. Stir again before serving.
Notes
- For extra protein, add turkey salami or grilled chicken.
- This salad tastes better after chilling overnight.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg