Warm Antipasto Potato Salad Recipe
Serve up this Warm Antipasto Potato Salad recipe at your next barbecue or alongside a roast chicken for Sunday dinner.
Servings: 7
Calories: 141.6kcal
Ingredients
- 1 ½ pound Little Potato Co. Creamer potatoes I used Blushing Belles
- 12 grape tomatoes cut in half
- ½ cup canned artichoke heart quarters each cut in half
- 2 ounces provolone cheese cut into small squares
- 1 ounce sliced salami cut into strips
- 1 roasted red pepper chopped
- 3 tablespoons sliced green olives
- 2 tablespoons minced flat-leaf parsley
The Dressing:
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons white wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
Instructions
- Cut the Creamer 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 20 minutes. Drain.
- Transfer the potatoes to a large bowl and toss with the dressing.
- Add the tomatoes, artichoke hearts, cheese, salami, roasted red pepper, olives and parsley. Stir to combine. Serve warm or at room temperature.
The Dressing:
- In a small bowl, whisk together the olive oil, vinegar, salt and oregano.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.75Cup | Calories: 141.6kcal | Carbohydrates: 17.7g | Protein: 5.1g | Fat: 6.3g | Saturated Fat: 2.2g | Cholesterol: 8.5mg | Sodium: 379mg | Fiber: 2.8g | Sugar: 2.6g