Antipasto Chef's Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


4 large eggs

2 medium russet potatoes, peeled and cut into 1-inch chunks 

Kosher salt

2 tablespoons red wine vinegar

1 tablespoon whole-grain mustard

Freshly ground pepper

1/4 cup extra-virgin olive oil

2 cups giardiniera (Italian pickled vegetables), drained, rinsed and coarsely chopped 

2 ounces deli-sliced salami, cut into strips

1/4 cup chopped pitted green olives

1/4 cup chopped fresh chives

4 ounces baby kale or other hearty salad greens, torn (about 5 cups)


  1. Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a simmer and cook 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool. Meanwhile, put the potatoes in a pot of salted water, bring to a simmer and cook until tender, about 10 minutes. Drain and keep warm. Whisk the vinegar, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking, until the dressing is creamy. Add the potatoes, giardiniera, salami, olives, chives and kale, and toss. Peel and quarter the eggs. Add to the salad and gently toss. 
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Chef's Salad

German Potato Salad

German Potato Salad

Antipasto Salad

Antipasto Salad

Antipasto Salad

Italian Antipasto Salad

Antipasto Trifle Salad

🤤 More Drool-Worthy Recipes