Salads/Dressings

Antipasto Potato Salad

Name: Antipasto Potato Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 lb. baby Yukon Gold potatoes, halved; Kosher salt; 1/2 c. extra-virgin olive oil; 1/4 c. red wine vinegar; 1 clove garlic, finely grated; 1 heaping tsp. Dijon mustard; 1 tsp. Italian seasoning; 1/4 tsp. freshly ground black pepper; 1/2 small red onion, thinly sliced; 1 (12-oz.) jar marinated quartered artichoke hearts, drained; 4 oz. mozzarella balls, halved; 1 (3.8-oz.) jar sliced black olives; 2 c. cherry tomatoes, halved; 1 c. sliced soppressata or pepperoni; Small handful fresh basil leaves, chopped; Small handful fresh parsley, chopped

6 servings

분량

15 minutes

활동 시간

50 minutes

총 시간

요리 시작

재료

2 lb. baby Yukon Gold potatoes, halved

Kosher salt

1/2 c. extra-virgin olive oil

1/4 c. red wine vinegar

1 clove garlic, finely grated

1 heaping tsp. Dijon mustard

1 tsp. Italian seasoning

1/4 tsp. freshly ground black pepper

1/2 small red onion, thinly sliced

1 (12-oz.) jar marinated quartered artichoke hearts, drained

4 oz. mozzarella balls, halved

1 (3.8-oz.) jar sliced black olives

2 c. cherry tomatoes, halved

1 c. sliced soppressata or pepperoni

Small handful fresh basil leaves, chopped

Small handful fresh parsley, chopped

방향

In a large pot, cover potatoes with water; generously season with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes.

Meanwhile, in a large bowl, whisk oil, vinegar, garlic, mustard, Italian seasoning, pepper, and 1 teaspoon salt.

Drain potatoes, add to dressing while still hot, and toss to combine. Let cool 20 minutes.

Add onion, artichokes, mozzarella, olives, tomatoes, soppressata, basil, and parsley. Gently toss until well combined.

영양 정보

1회 제공량

칼로리

582

지방 전체

41 g

포화 지방

11 g

불포화 지방

트랜스 지방

1 g

콜레스테롤

54 mg

나트륨

987 mg

탄수화물 전체

29 g

식이섬유

8 g

총 당류

4 g

단백질

19 g