Antipasto Potato Salad
Ingredients
- 2 (1.5-lb) bags baby Dutch potatoes
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 (12-oz) jar marinated artichoke hearts, drained
- 1 (5-oz) pkg miniature pepperoni
- ½ lb block salami, cubed
- 1 (2.25-oz) can sliced black olives, drained
- ½ cup sliced red onion
- 1 (8-oz) pkg fresh mozzarella cheese pearls
Instructions
- Cut potatoes in half. Cut larger potatoes in quarters, if desired. Combine potatoes and water to cover in a Dutch oven over medium-high heat. Bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are just tender. Drain and return to pot.
- Meanwhile, whisk together oil, vinegar, garlic, mustard, and honey in a bowl. Add to warm potatoes in pot; toss. Season with salt and pepper, if desired. Let stand until mixture is room temperature, tossing occasionally.
- Stir in artichoke hearts and all remaining ingredients. Serve immediately, or cover and refrigerate up to 2 days.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
608
|
608
|
| Fat (g) | 44 | 44 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 17 | 17 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1133 | 1133 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 1 | 1 |
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