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