Antipasto salad with potatoes

Summary

Tiny ontario new potatoes take centre stage in a light, creamy, mustard-dill dressing. this easy and hearty meal combines deli convenience with lots of flexibility! offer favourite pickles, mustard and crusty bread on the side. if you want to use larger potatoes, scrub and cut them into cubes before cooking.

Step by Step

Step 1

Steam or simmer potatoes in salted water until tender, about 15 minutes. Drain well and set aside to cool slightly.

Step 2

In large bowl, whisk together mayonnaise, vinegar, oil and mustard; if dressing is too thick whisk in a little milk. Stir in green onions and dill. Season with salt and pepper to taste. Add potatoes and toss.

Step 3

Line 4 dinner plates with Romaine lettuce. Top with warm potato salad, tomatoes, deli meats and cheese. Garnish with chives.

Ingredient

Mayonnaise

0.33 ml 75 ml
Each white vinegar, vegetable oil and russian-style sweet mustard

1 ml 15 ml
Chopped fresh ontario dill

2 ml 25 ml
Green onions, chopped

2 ontario 2 ontario
Ontario romaine lettuce, separated into leaves

1 head 1 head
Ontario cherry tomatoes

1 ml 500 ml
Mozzarella cheese

4 slices 4 slices
Sliced mixed deli meats (e.g., salami, prosciutto and black forest ham)

12 g 375 g
Snipped fresh ontario chives

0.25 ml 50 ml

Related Recipe

Antipasto salad with potatoes

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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