Antipasto Potato Salad Recipe
Antipasto Potato Salad is an amazingly delicious side dish. Serve this Antipasto Potato Salad; I am sure you will always be tempted to prepare this for every party!
Ingredients
5 medium-sized potatoes (about 2 lbs.)
Boiling salted water
1 green pepper, seeded and finely chopped
1/4 cup each sliced green onion and finely chopped celery
6 thin slices Italian salami, cut in 1/2-inch strips (about 1/3 cup)
Lettuce
2 hard-cooked eggs, cut in wedges
Pickled red and green mild chiles (for garnish)
Directions
Scrub potatoes, and cook in their skins in boiling salted water until tender, about 40 minutes.
Drain, peel as soon as possible, and cut into bite-sized 1/8-inch slices (you should have about 5 1/2 cups).
Place in bowl, and pour on Fennel Dressing.
Cover and chill the potatoes for at least 2 hours, or as long as overnight.
Add green pepper, onion, celery, and salami; mix lightly.
Cover and chill for about 1 hour longer.
Drain, peel as soon as possible, and cut into bite-sized 1/8-inch slices (you should have about 5 1/2 cups).
Place in bowl, and pour on Fennel Dressing.
Cover and chill the potatoes for at least 2 hours, or as long as overnight.
Add green pepper, onion, celery, and salami; mix lightly.
Cover and chill for about 1 hour longer.
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