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Antipasto Potato Salad Recipe

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This recipe for Antipasto Potato Salad, by , is from Recipes from the Cooks and Kids of White Birch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannie Alwine


lb. small red bliss potatoes
c. Italian salad dressing
1 medium sweet red pepper, diced
15 oz. can artichoke hearts, drained and quartered
lb. sliced smoked turkey, cut into small pieces
lb. mozzarella cheese, diced
2.5 oz. can black olives, drained
c. mayonnaise
c. fresh Italian parsley, plus several sprigs for garnish
tsp. hot red pepper flakes
2 medium tomatoes, cut into wedges
Salt to taste

Bring 6 cups of water to a boil in a medium saucepan. Add potatoes and simmer over low heat until a sharp knife slides through center of a potato, about 20 minutes. Drain and let cool slightly.

Cut warm potatoes into bite-size pieces and place in large bowl. Toss with Italian dressing. Let cool completely.

Add sweet red pepper, artichoke hearts, smoked turkey, mozzarella cheese, sliced black olives, mayonnaise, parsley, salt and red pepper flakes to potatoes. Gently toss to combine.

Serve on platter and garnish with tomato wedges and parsley sprigs.

Personal Notes:
Personal Notes:
Great recipe for a picnic or pot luck. You really can get creative with this recipe. You can substitute or eliminate the smoked turkey; add other vegetables such as sliced radishes or broccoli. You could substitute the mozzarella with fresh buffalo mozzarella such as the small bocconcini.




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