Antipasto With New Potatoes Recipe

Ingredients for Antipasto With New Potatoes

• 1 pound new potatoes
• 1 cup chopped carrots
• Broccoli Florets
• Olive
• Extra Virgin Olive Oil
• White Wine Vinegar
• Fresh Parsley
• Dry Oregano
• Dried Thyme
• Crushed Red Pepper Flakes
• Provolone Cheese
• Lettuce
• 4 ounces thinly sliced salami (optional)

How to Make Antipasto With New Potatoes

1. Wash and scrub 1 pound of new potatoes. Cut any larger potatoes in half.
2. Boil potatoes in lightly salted water until almost tender (about 10-12 minutes). Add 1 cup chopped carrots during the last 3 minutes of cooking.
3. Drain potatoes and carrots and let cool slightly.
4. Quarter the cooled potatoes.
5. In a large bowl, combine the potatoes, carrots, 1 cup chopped broccoli florets, and 1/2 cup pitted Kalamata olives.
6. **Prepare the Marinade:** In a small bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons chopped fresh parsley, 1 tablespoon dried oregano, 1 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes.
7. Pour 3/4 of the marinade over the vegetable mixture. Toss gently to coat.
8. In a separate bowl, combine 8 ounces crumbled feta cheese with the remaining 1/4 of the marinade. Toss to coat.
9. Transfer vegetable mixture and cheese to separate resealable bags. Refrigerate for at least 4 hours, or preferably overnight, turning bags occasionally.
10. To serve, line a platter with fresh lettuce leaves.
11. Using a slotted spoon, transfer the marinated vegetables to the platter.
12. If desired, arrange 4 ounces thinly sliced salami (folded into quarters) on the platter.
13. Arrange the marinated feta cheese artfully amongst the vegetables.
14. Serve immediately and enjoy!