ANTIPASTI POTATO SALAD

Antipasti Potato Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 small red onion, diced
2 pounds red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup plus 3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
Freshly ground pepper
1 cup giardiniera (Italian pickled vegetables), drained and chopped
1 cup diced provolone cheese (about 4 ounces)
1/2 cup chopped sliced salami (about 2 ounces)
1/2 cup marinated artichoke hearts, drained and chopped
1/2 cup sliced green olives with pimientos
1/2 cup fresh basil, torn

Steps:

Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.
Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.
Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.