ANTIPASTO WITH NEW POTATOES
A slightly different antipasto, very tasty. Serve with crackers or as a side dish. I prefer to marinade it overnight and use fresh new potatoes
Provided by Bergy
Categories Potato
Time P1DT20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes.
- Drain and cool slightly.
- Quarter the potatoes.
- In a large Ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside.
- ---------MARINADE------------.
- Combine oil, vinegar, parsley, oregano, thyme and red pepper.
- Whisk until well mixed.
- Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator.
- In another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate.
- Chill both bags for 4-24 hours, turn a few times to evenly coat the contents.
- To Serve, line the serving plate with leaf lettuce.
- Using a slotted spoon transfer veggies to the platter.
- If using salami fold into quarters and arrange on the platter.
- Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.
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Arewarmu OurNothern
[email protected]I'm not sure about this recipe. It seems like there are too many ingredients.
Irfan Mazari
[email protected]This recipe looks delicious! I can't wait to try it.
Kanuni Saplaya
[email protected]I'm going to try this recipe next time I have guests over.
Salam Salam
[email protected]This recipe is a great way to use up leftover potatoes.
Mumbejja Gorret
[email protected]I love the combination of flavors in this dish. The potatoes, artichokes, and sun-dried tomatoes are all so delicious together.
Robert Jooga
[email protected]This antipasto is the perfect summer dish. It's light and refreshing, and it's perfect for a picnic or potluck.
Milicent James
[email protected]I'm not a big fan of potatoes, but this recipe changed my mind. The potatoes were so flavorful and the dressing was tangy and delicious.
Gabriel Shannon
[email protected]This was my first time making antipasto, and it turned out great! The potatoes were crispy on the outside and fluffy on the inside. The dressing was also perfect.
Itz-Lover- Gaming
[email protected]I love this recipe because it's so versatile. I've used different types of potatoes, and I've also added different vegetables to the mix. It's always delicious.
Uloma Ogbonna
[email protected]This recipe is so easy to follow, and the results are amazing. The potatoes were cooked to perfection, and the dressing was flavorful and tangy.
Alamin Ala
[email protected]I've made this antipasto a few times now, and it's always a crowd-pleaser. The potatoes are so flavorful and the dressing is delicious.
Samir Acharya
[email protected]This antipasto with new potatoes was a hit at my last party! The combination of flavors and textures was amazing, and the potatoes were cooked perfectly.