July 1, 2020
Vegan Antipasto Potato Salad
If you ask me, summer isn’t REALLY summer without a good potato salad … and my vegan Antipasto Potato Salad checks all the boxes for the perfect BBQ side dish! It’s creamy, tangy, and holds the perfect crunch from the peppers and fresh veggies. You’ll never look at potato salad the same again!
antipasto potato salad : a game changer
I always say the best recipes on the blog are one’s that were never meant to be here in the first place. You see, this was actually supposed to be a pasta salad recipe, but as I was rounding up all the ingredients to make this dish, I dropped the box of pasta all over my floor – and before I could pick them up to use them anyway (because I shamelessly would’ve), all 3 of my dogs rushed in the kitchen and ate the noods. Luckily, I had a whole bag of red potatoes … and the rest is pretty much history!
Grab a cold one and let’s get to making the best Vegan Antipasto Potato Salad!
what is antipasto?
Traditionally, antipasto is the first course of a formal Italian meal. Common ingredients found in antipasto are cured meats, olives, peperoncini, and cheese. The contents of an antipasto vary depending on region and access to certain ingredients.
While this isn’t by any means traditional antipasto, we are taking the same flavors and similar ingredients for a fun, vegan twist on an Italian classic!
how to make vegan antipasto potato salad
- Chop your potatoes, veggies, vegan meat, and cheese.
- Boil your potatoes until fork tender. Drain and let cool, then add them to a large bowl.
- While your potatoes are boiling, whisk together the dressing ingredients in a separate bowl.
- Add dressing to cooled potatoes, then your chopped veggies, meat, and cheese. Toss to combine thoroughly.
- Garnish with extra herbs and serve immediately, or store in an airtight container in the refrigerator for up to 4 days. This vegan antipasto potato salad is delicious at room temperature or cold!
has my vegan antipasto potato salad won you over?
I hope you love this twist on potato salad as much as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XOXO
Vegan Antipasto Potato Salad
Ingredients
POTATO SALAD
- 3 LBS red potatoes cut into 2" pieces
- 1 cup sliced black olives
- 1 small green bell pepper sliced thinly
- 1 cup cucumber sliced thinly
- 1 - 12 oz jar roasted red peppers drained and roughly chopped
- 1/2 cup green olives cut in half
- 1/2 cup red onion minced
- 1/2 cup chopped basil + more for garnish
- 10-15 whole peperoncinis
- 5 oz vegan deli slices roughly chopped
- 7 oz vegan provolone cheese roughly chopped
DRESSING
- 3/4 cup vegan mayonnaise
- 3 TBS red wine vinegar
- 3 TBS juice from green olives
- 3 TBS dijon mustard
- 1 TBS Italian seasoning
- 6 cloves fresh garlic finely minced
- 2 tsp sugar
- 1 tsp Kosher salt
- 1 tsp fresh ground black pepper
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender, about 10-15 minutes. Drain and let cool.
- While the potatoes are boiling, whisk together all the dressing ingredients in bowl.
- In a separate large bowl, add cooled potatoes and the rest of the potato salad ingredients.
- Toss gently with the dressing and garnish with extra basil.
- Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days.
Loved this recipe! I made my version vegetarian by using low fat mayo and mozzarella cheese
(just what I already had in the fridge). Then instead of green olive juice i used jalopeno juice (also didn’t have green olives). Very filling too!