Although potato salad can hardly be attributed to dishes Mediterranean cuisine, it is a great appetizer antipasti, which can be served before the main meal. For this sliced and boiled potatoes mixed with many components of the standard Italian antipasti, among which: salami, green olives stuffed with peppers, cheese provolone, assorted pickled vegetables (jardinier), pickled artichokes. Potatoes will be wonderful neutral The backdrop for this riot of tastes. Season the salad with olive oil and red wine vinegar and serve right away or give a little to insist that all tastes are better revealed. Share with friends: 
Time: 50 minutes Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 kg. red potatoes, cut into pieces of 2.5 cm.
- Half a small red onion, diced
- 1/4 Art. + 3 tbsp. l extra virgin olive oil
- 3 tbsp. l red wine vinegar
- 1 tsp Sahara
- 1 tbsp. jardinieri (italian pickled vegetables), dried and chopped
- 1 tbsp. diced provolone cheese (approximately 100 gr.)
- 0.5 tbsp. sliced salami (approximately 55 gr.)
- 0.5 tbsp. marinated artichoke cores, dried and chopped
- 0.5 tbsp. chopped green olives with pimiento peppers
- 0.5 tbsp. fresh basil torn
Recipes with similar ingredients: red potato, jardinier, Artichokes, olives, provolone cheese, wine vinegar, salami, basil
Recipe preparation:
- In a small bowl of ice water, soak the red onion for 10 minutes then drain and dry the onion.
- Meanwhile, put the potatoes in a large pot, pour cold water and pour 1 tsp. salt. Bring to a boil and cook until tender 10-12 minutes. Drain and transfer potatoes in a large bowl. Add 1/4 tbsp. olive oil, 2 tbsp. l vinegar, sugar, 0.5 tsp. salt, pepper and mix to potatoes have absorbed most of the dressing.
- Add jardinieru, provolone, salami to the bowl with potatoes, artichokes, olives and red onions; mix. Cool to room temperature.
- Pour the potato salad with the remaining 3 tbsp. l olive oil and 1 tbsp. l vinegar. Add basil, salt and pepper over to taste. Stir again before serving.
