Antipasti Potato Salad

2019-03-31
  • Yield : 6 to 8 servings
  • Cook Time : 35m
  • Ready In : 50m
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Ingredients

  • 1/2 small red onion, diced
  • 2 pounds red-skinned potatoes, cut into 1-inch chunks
  • Kosher salt
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 1 cup giardiniera (Italian pickled vegetables), drained and chopped
  • 1 cup diced provolone cheese (about 4 ounces)
  • 1/2 cup chopped sliced salami (about 2 ounces)
  • 1/2 cup marinated artichoke hearts, drained and chopped
  • 1/2 cup sliced green olives with pimientos
  • 1/2 cup fresh basil, torn

Method

Step 1

Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.

Step 2

Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.

Step 3

Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.

Step 4

Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.

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