If you’re looking for a potato salad that’s bursting with flavor and inspiration from classic antipasto platters, this recipe is for you. Perfect for gatherings or a delightful side dish, it combines tender potatoes with an array of vibrant flavors and textures. It’s not just a salad; it’s a celebration of Mediterranean ingredients like olives, peppers, and salami, making it a standout on any table.
Imagine savoring each bite of creamy potatoes, tangy olives, and zesty dressing that ties everything together. This salad is an ideal companion for summer barbecues or picnics, bringing a refreshing twist that will impress your family and friends.
Delicious Antipasto Potato Salad
This antipasto potato salad combines an array of vibrant ingredients to create a dish that stands out at any gathering.
Tender baby potatoes serve as the base, infused with the flavors of marinated olives and roasted red peppers.
Each bite is a delightful mix of textures, with slices of salami adding a satisfying savoriness that complements the rest of the ingredients.
Ingredients That Shine
The key to this salad lies in the quality of its ingredients.
Using fresh baby potatoes ensures a tender bite, while marinated olives bring a tangy zest.
Roasted red peppers contribute a natural sweetness, and cherry tomatoes add bursts of juiciness.
Together, these elements create a colorful mosaic that is as pleasing to the eye as it is to the palate.
Zesty Dressing
A zesty dressing ties this salad together beautifully.
Made from olive oil and red wine vinegar, it adds a sharp contrast to the creamy potatoes.
Dried oregano enhances the Mediterranean flavor profile, offering a touch of aromatic warmth that elevates each ingredient.
Perfect for Sharing
This salad shines in a communal setting, making it ideal for summer barbecues or family picnics.
Its vibrant colors and inviting presentation spark conversation and encourage sharing.
Serve it chilled or at room temperature, allowing the flavors to meld and intensify, creating a dish that everyone will enjoy.
This antipasto potato salad is a delightful blend of tender potatoes, marinated olives, roasted red peppers, and slices of salami, all tossed in a zesty Italian dressing. The flavors meld beautifully, creating a dish that’s both satisfying and fresh.
Ingredients
- 2 pounds baby potatoes, halved
- 1 cup marinated olives, pitted and chopped
- 1 cup roasted red peppers, diced
- 1 cup salami, sliced into strips
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, olives, roasted red peppers, salami, cherry tomatoes, red onion, and parsley.
- Dress the Salad: Pour the dressing over the potato mixture and gently toss to coat. Adjust seasoning if necessary.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 250kcal
- Fat: 18g
- Protein: 6g
- Carbohydrates: 20g
