Antipasti Potato Salad

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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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1/2 small red onion, diced

2 pounds red-skinned potatoes, cut into 1-inch chunks

Kosher salt

1/4 cup plus 3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon sugar

Freshly ground pepper

1 cup giardiniera (Italian pickled vegetables), drained and chopped

1 cup diced provolone cheese (about 4 ounces)

1/2 cup chopped sliced salami (about 2 ounces)

1/2 cup marinated artichoke hearts, drained and chopped

1/2 cup sliced green olives with pimientos

1/2 cup fresh basil, torn


  1. Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
  2. 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.
  3. Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.
  4. 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.