Categories: Sides
Ingredients
- 1/2 small red onion, diced
- 2 lbs. red-skinned potatoes, cut into 1-inch chunks
- Kosher salt
- 1/4 cup plus 3 tbsp. olive oil
- 3 tbsp. red wine vinegar
- 1 tsp sugar
- Black pepper
- 1 cup giardiniera, drained and chopped
- 1 cup diced provolone
- 1/2 cup chopped sliced salami
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/2 cup sliced green olives with pimientos
- 1/2 cup fresh basil, torn
Directions
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Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
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Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 tsp salt. Bring to a simmer and cook until tender, 10-12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tbsp. vinegar, the sugar, 1/2 tsp salt and black pepper; toss until the potatoes absorb most of the dressing.
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Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temp.
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Drizzle the potato salad with the remaining 3 tbsp. olive oil and 1 tbsp. vinegar. Add the basil and season with salt and pepper. Toss again just before serving.