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Antipasto Potato Salad

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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
  Potatoes 2 Pound (5 Medium Sized)
  Boiling salted water 1 Cup (16 tbs)
  Green pepper 1 , seeded and finely chopped
  Sliced green onions 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Italian salami slices 6 , cut in 1/2-inch strips (1/3 Cup)
  Lettuce 2
  Hard-cooked eggs 2 , cut into wedges
  Green chiles 2 (For Garnishing)
  Pickled red chiles 2 (For Garnishing)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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