Serve up this Warm Antipasto Potato Salad recipe at your next barbecue or alongside a roast chicken for Sunday dinner.

Prep
10 mins
Cook
20 mins
Serves
4
Ingredients
11
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Equipment

  • Large saucepan
  • Large bowl
  • Small bowl

Ingredients

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  • 1 lb Little Potatoes
  • 1/2 cup canned artichoke quarters, halved
  • 2 oz provolone cheese, cut into small squares
  • 1 oz sliced salami, cut into strips
  • 1 roasted red pepper, chopped
  • 3 Tbsp green olives, sliced
  • 2 Tbsp flat-leaf parsley, minced

Dressing:

  • 1 1/2 Tbsp extra virgin olive oil
  • 1 1/2 Tbsp white wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp dried oregano

Instructions

  • Step 1

    Cut the potatoes in half and place in a large saucepan. Cover with cold water by an inch. Bring to a boil. Cook until the potatoes are tender, but not falling apart, about 15 minutes. Drain.

  • Step 2

    While potatoes are cooking, whisk the dressing ingredients in a small bowl.

  • Step 3

    Transfer the potatoes to a large bowl and toss with the dressing.

  • Step 4

    Add the cheese, salami, roasted red pepper, olives and parsley. Stir to combine. Serve warm or at room temperature.