Recipe courtesy of Food Network Kitchen
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Antipasti Potato Salad
Total:
50 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Easy
Total:
50 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.

Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.

Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.

Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.

Photograph by Con Poulos

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