Warm Antipasto Potato Salad Warm Antipasto Potato Salad

Warm Antipasto Potato Salad

Serve up this Warm Antipasto Potato Salad recipe at your next barbecue or alongside a roast chicken for Sunday dinner.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Cut the Creamer potatoes in half and place in a large saucepan. Cover with cold water by an inch. Bring to a boil. Cook until the potatoes are tender, but not falling apart, about 20 minutes. Drain.

While potatoes are cooking, whisk the dressing ingredients in a small bowl.

Transfer the potatoes to a large bowl and toss with the dressing.

Add the cheese, salami, roasted red pepper, olives and parsley. Stir to combine. Serve warm or at room temperature.

Step 1 out of 4

Cut the Creamer potatoes in half and place in a large saucepan. Cover with cold water by an inch. Bring to a boil. Cook until the potatoes are tender, but not falling apart, about 20 minutes. Drain.

Step 2 out of 4

While potatoes are cooking, whisk the dressing ingredients in a small bowl.

Step 3 out of 4

Transfer the potatoes to a large bowl and toss with the dressing.

Step 4 out of 4

Add the cheese, salami, roasted red pepper, olives and parsley. Stir to combine. Serve warm or at room temperature.

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