Antipasti potato salad

Discover a tantalizing blend of flavors with our Antipasti Potato Salad recipe. Savor the zesty taste of Mediterranean ingredients in every bite.

Ingredients:

• 1/2 small red onion, diced
• 910g 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 110g)
• 1/2 cup chopped sliced salami (about 60g)
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/2 cup sliced green olives with pimientos
• 1/2 cup fresh basil, torn

Instructions:

1. Place the red onion in a small bowl of ice water and let it sit for 10 minutes; then, drain the onion and gently press it dry with a paper towel.
2. In a large saucepan, place the potatoes and cover them with cold water. Season the water with 1 teaspoon of salt. Bring the water to a gentle simmer and cook the potatoes until they are soft, which usually takes around 10 to 12 minutes. Once cooked, drain the potatoes and transfer them to a spacious bowl. Mix in 1/4 cup of olive oil, 2 tablespoons of vinegar, sugar, 1/2 teaspoon of salt, and a few twists of pepper. Stir everything together until the potatoes have soaked up most of the dressing.
3. Combine the giardiniera, provolone, salami, artichoke hearts, olives, and soaked red onion with the potatoes in the bowl. Gently mix everything together and allow it to cool down to room temperature.
4. Just before serving, drizzle the potato salad with the remaining 3 tablespoons of olive oil and 1 tablespoon of vinegar. Sprinkle in the basil, and season with salt and pepper. Give everything a final toss before serving.

Summary:

• Calories: 2488 kcal
• Fat: 167 g
• Protein: 68 g
• Carbs: 196 g
• Potassium: 4604 mg
• Magnesium: 301 mg