Today we are going really old school! All the way back to when I was a kid. This potato salad was always present at parties, barbecues and other family gatherings. It is definitely an adult taste, I don’t see too many kids reaching for this as it was not one of my favorites as a child. However as I got older I could appreciate it more. I am calling this Antipasto Potato Salad because it really has the delicious flavor profiles of a well curated antipasto platter. Full flavored goodness that is topped off by your favorite bottled Italian dressing to make it even easier!
This potato salad is definitely a step away from the norm for most of us. Many are used to the traditional, mayonnaise based potato salad that we all know and love. This one is a horse of a different color, but do not discount it just yet. Open your mind and I think you’ll see it is kind of amazing!
This starts off with 2 to 3 pounds of cooked, cooled and peeled red potatoes. You will want to use either red or Yukon gold potatoes for this recipe. Russets are not a great choice here due to their fluffy, starchy texture which will cause the cooked potatoes to just fall apart. You want the potatoes for this salad to be firm and have structure but still be toothsome and tender to the bite. I have cooked mine in my electric pressure cooker on the vegetable setting on medium pressure for 6 minutes and allowed it to come down from pressure naturally. Then I opened the vessel and allowed them to cool and then the skins slipped right off. I quartered the potatoes and sliced 1/4 inch thick. This makes for the perfect bite sized piece.
Now for the good stuff! What you add to yours may be different than what I add to mine. If you do not like something I used, then leave it out. If you think something would go great, then add it in. This canvas is yours to beautify! I am adding one small red onion, quartered and thinly sliced, a couple cloves of minced garlic, some minced flatleaf parsely, some salty capers that have been drained, some sweet roasted red pepper strips, a good amount of sun dried tomatoes packed in oil and the same amount of briney Kalamata olives that have been pitted and sliced or cut in half. This all gets mixed together well and then I pour over half a cup of my favorite Italian dressing. You should use whatever is your favorite or if you prefer, make your own dressing to taste.
That is how easy it is to make a beautiful Italian style potato salad that is really a showstopper if you think about it! Present this to your next potluck, picnic or get together and watch everyone light up when they find out how delicious this really is! No mayo may just appeal to lots of people who find mayonnaise to cloying.
I hope you give my Antipasto potato salad a try sometime soon and I hope you love it!
Happy Eating!
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