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Cold appetizers

Italian Potato Salad
You can make this recipe ahead and refrigerate for up to 1 day; add the arugula right before serving.
1?1/2 lb. russet potatoes, peeled
Salt and pepper
1?3 cup extra-virgin olive oil
1?4 cup red wine vinegar
2 tsp. orange zest
1 cup roasted red peppers, sliced thin
1?2 cup Cerignola or manzanilla olives, pitted and halved
1?4 cup Kalamata olives, pitted
5 pepperoncini, sliced thin
2 cups baby arugula
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Italian Potato Salad

Italian Potato Salad

Italian Potato Salad
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:30 minutes
1. Place potatoes in a large saucepan, cover with 1" cold water, and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, 25 to 30 minutes. Drain, let cool slightly, then cut into 1" pieces.
2. Whisk oil, vinegar, and zest in a large bowl. Add potatoes and remaining ingredients and toss to combine. Season with salt and pepper to taste and serve.
Source: Hannaford fresh Magazine, May - June 2016