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Jeanette’s Antipasto Potato Salad

August 17, 2018


1-1/2 lbs. small red bliss potatoes

½ C Italian salad dressing

1 medium sweet red pepper, cored, seeded and diced

1 (15 oz.) can artichoke hearts, drained and quartered

½ lb. sliced smoked turkey, cut into small pieces

½ lb. mozzarella cheese, diced

1 (2.5 oz) can sliced ripe olives, drained

½ C mayonnaise

¼ C chopped fresh Italian parsley, plus several sprigs for garnish

½ tsp. salt

½ tsp. hot red pepper flakes

2 medium tomatoes cut into wedges for garnish



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 potato, about 20 minutes.  Drain and let cool slightly.


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


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


From → Salad

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