Antipasto With New Potatoes

Recipe by Bergy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes.
  • Drain and cool slightly.
  • Quarter the potatoes.
  • In a large Ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside.
  • ---------MARINADE------------.
  • Combine oil, vinegar, parsley, oregano, thyme and red pepper.
  • Whisk until well mixed.
  • Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator.
  • In another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate.
  • Chill both bags for 4-24 hours, turn a few times to evenly coat the contents.
  • To Serve, line the serving plate with leaf lettuce.
  • Using a slotted spoon transfer veggies to the platter.
  • If using salami fold into quarters and arrange on the platter.
  • Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.
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