Antipasto Potato Salad

Name: Antipasto Potato Salad
Cuisine: Italian
Ingredients: 1½ pounds Yukon gold or new potatoes, peeled or scrubbed, cut into 1-inch chunks; 3 tablespoons olive oil; Torn salad greens, for serving; 2 garlic cloves, minced; 2 tablespoons white wine vinegar; 1 to 2 teaspoons capers (chopped if large); 2 tablespoons chopped fresh basil; ½ roasted red bell pepper, chopped; 2 scallions, minced; 1 celery rib, minced; ⅓ cup reconstituted or oil-packed sun-dried tomatoes, cut into thin strips; ⅓ cup reconstituted or oil-packed sun-dried tomatoes, cut into thin strips; ½ cup kalamata olives, pitted and halved; 1 (8-ounce) jar marinated artichoke hearts, drained and quartered; 1½ pounds Yukon gold or new potatoes, peeled or scrubbed, cut into 1-inch chunks; ¼ cup minced fresh Italian parsley or basil; ¼ cup minced fresh Italian parsley or basil; 8 cherry or grape tomatoes, halved lengthwise; 8 cherry or grape tomatoes, halved lengthwise; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Potato Salad, Italian-Style: That’s what you get when you combine chunks of cooked potatoes with marinated artichoke hearts, roasted red bell peppers, capers, olives, and fresh and sun-dried tomatoes. There are chickpeas for protein, so you can spoon it over lettuce and dinner is served.

Ingredients

1½ pounds Yukon gold or new potatoes, peeled or scrubbed, cut into 1-inch chunks
1 (8-ounce)

Europe
Italy
Dinner
Gluten-free
Mediterranean
Vegan

Method

Cook the potatoes in a large pot of salted boiling water until just tender, about 15 minutes. Drain well and transfer to a large serving bowl.
Add the artichokes, olives, sun-dried tomatoes, celery, scallions, bell pepper, chickpeas, and salt and pepper to taste to the bowl with the potatoes. Add the cherry tomatoes, parsley, capers, and basil.
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