Antipasto Potato Salad Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 1/2 pounds - Small red-skinned potatoes, Scrubbed well, unpeeled
  • 1 cans - 15-oz Artichoke hearts, Drained & rinsed
  • 1/2 cups - Ripe olives, Pitted & sliced
  • 1/2 cups - Red onion, Diced
  • 2 tablespoons - Fresh parsley, Chopped
  • 2 ounces - Pepperoni (optional), Sliced
  • 1/3 cups - White wine vinegar , For dressing
  • 1/2 teaspoons - Dried oregano, For dressing
  • 1/2 teaspoons - Salt, For dressing
  • 1/2 teaspoons - Black pepper, For dressing
  • 1/4 teaspoons - Dry mustard, For dressing
  • 3 tablespoons - Olive oil, For dressing
  • 2 cloves - Garlic, Minced
  • Directions:

    1. Place potatoes in large pot, add cold water to cover by at least 1 inch. Bring to a boil, reduce the heat and simmer about 20 minutes or until potatoes are tender. Drain the potatoes, cool slightly and cut into quarters.
    2. Cut artichoke hearts into quarters.
    3. In large bowl, place the potatoes, artichoke hearts, olives, onion, parsley and pepperoni. Toss gently.
    4. In a glass meaure, whisk together all the dressing ingredients. Pour the dressing over the salad and toss to coat.
    5. Serve the salad warm or cover and chill until serving time.

    Brief Description

    Yet one more version of potato salad w/ dressing

    Main Ingredient:

    Red skin potatoes

    Category:  Salads

    Cuisine:  American


    Adapted from

    Posted By:


    Posted On:

    December 31, 2012

    Print Recipe

    Speak Your Mind