Antipasti appetizer salad
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
While potato salad is hardly a Mediterranean dish, it makes a wonderful antipasti appetizer, perfect before the main meal. Sliced and boiled potatoes are mixed with a variety of standard Italian antipasti ingredients, including salami, green olives stuffed with peppers, provolone cheese, a selection of pickled vegetables (giardiniera), and marinated artichokes. The potatoes provide a wonderful neutral backdrop for this riot of flavors. Dress the salad with olive oil and red wine vinegar and serve immediately, or let it rest for a while to allow the flavors to fully develop.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg red potatoes, cut into 2.5 cm pieces.
- Half a small red onion, diced
- 1/4 cup + 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon of sugar
- 1 cup giardiniera (Italian pickled vegetables), drained and chopped
- 1 cup diced provolone cheese (about 100 g)
- 0.5 cups diced salami (about 55g)
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/2 cup chopped green olives with pimiento peppers
- 0.5 cup fresh basil, torn
We recommend
Recipes with similar ingredients: red potatoes, jardiniere, Artichokes, olive, provolone cheese, wine vinegar, salami, basil
Cooking the dish according to the recipe:
- Soak the red onion in a small bowl of ice water for 10 minutes; then drain and pat dry.
- Meanwhile, place the potatoes in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and simmer until tender, 10-12 minutes. Drain and transfer the potatoes to a large bowl. Add 1/4 cup of olive oil, 2 tablespoons of vinegar, sugar, 0.5 teaspoon of salt, season with pepper, and toss until the potatoes absorb most of the dressing.
- Add to the bowl with the potatoes giardiniera, provolone, salami, artichoke hearts, olives, and red onion; stir. Cool to room temperature.
- Drizzle the potato salad with the remaining 3 tablespoons of olive oil and 1 tablespoon of vinegar. Add basil and season with salt and pepper to taste. Toss again before serving.
Categories:
Similar recipes
