Marinated Potato Antipasto

Antipasto With New Potatoes Recipe

Description: A slightly different antipasto, very tasty. Serve with crackers or as a side dish. I prefer to marinate it overnight and use fresh new potatoes.

Cook Time: 24 hours
Prep Time: 20 minutes
Total Time: 24 hours 20 minutes
Servings: 12

Ingredients:

Quantity	Ingredient
1 1/2	Potatoes
2	Carrots
2	Broccoli florets
1	Extra virgin olive oil
1/2	White wine vinegar
1/2	Cup fresh parsley
2	Dry oregano
2	Dried thyme
1	Teaspoon crushed red pepper flakes
1	Provolone cheese
4	Lettuce leaves
1	Cup pitted black olives (optional)

Nutrition Facts (per serving):

Calories: 178.5
Total Fat: 12.9g
Saturated Fat: 3g
Cholesterol: 6.5mg
Sodium: 179.7mg
Total Carbohydrates: 12.8g
Dietary Fiber: 2.1g
Sugars: 1g
Protein: 4.2g

Instructions:

Cook potatoes in lightly salted water until almost tender (about 18 minutes), adding carrots during the last three minutes.
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Drain and cool slightly, then quarter the potatoes.
In a large Ziplock bag or a large bowl, combine the potatoes, carrots, broccoli, and olives; set aside.

Marinade:

In a separate bowl, combine olive oil, white wine vinegar, fresh parsley, dry oregano, thyme, and crushed red pepper flakes. Whisk until well mixed.
Pour 3/4 of the marinade over the vegetable mixture, then seal the bag (or cover the bowl) and place it in the refrigerator.
In another bag, place the provolone cheese and pour the remaining marinade over it. Seal the bag and refrigerate.
Chill both bags for 4-24 hours, turning them a few times to evenly coat the contents.

Serving:

To serve, line the serving plate with leaf lettuce.
Using a slotted spoon, transfer the marinated vegetables to the platter.
If using salami, fold it into quarters and arrange it on the platter.
Arrange the marinated cheese on the platter, either sprinkling it over the veggies or placing it in an artistic arrangement throughout the dish.

Enjoy your flavorful antipasto with new potatoes, perfect for any occasion! 🥔🥕🧀