| Did a friend forward this to you? Sign up here. Antipasto It's deep summer in D.C., where the sun is either bright and brash or hidden behind storm clouds. The most bearable time of day is the early morning, when the birds are flitting from tree to tree, the air is relatively cool and a breeze wicks away the humidity. Lately, it's when I start thinking about what to make for dinner, because if it involves turning on my stove, I might try to do some of that hot work before the sun is high in the sky. This salad, a mash-up of an antipasto platter and potato salad, is just the kind of thing I'd make early in the day to beat the heat of the early evening sun. Then, it can sit in my fridge all day, the potatoes absorbing the flavors of the meats, cheeses and pickled vegetables until I'm ready to serve. I like what the "Frankies Spuntino Kitchen Companion & Cooking Manual" has to say about antipasto: "To us, it means a substantial and delicious variety of tastes that are used to jump-start a meal — or, if you really do it up right, it can be a meal in itself. A spread of meats and cheeses and olives, maybe a vegetable, and some olive oil and bread — that's the way to feed people. "If you start off a dinner with a plated appetizer and then move on to a plated entree, the vibe is 'This is mine; that is yours.' A generous spread of antipasto plopped down in the middle of the table, spilling over the edges of a wooden cutting board or sprawling across big platters, says, 'Hey, everybody, dig in.' It says it's family-style, communal, that it's a meal to be shared, one that everybody is eating together, not separately. When you start out sharing, that feeling of conviviality continues throughout the meal — passing plates, talking about what you're eating — and will make for a better night." Mix that vibe right into a pot of new or fingerling boiled potatoes for dinner tonight.  | Today's recipe |  Photos by Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Antipasto Potato Salad - New or fingerling potatoes are extra creamy >> but you can use the same weight of any other potato instead.
- Out of potatoes? >> Try using cooked chickpeas, roasted summer squash or sautéed greens.
- No red wine vinegar? >> Use white wine vinegar or lemon juice.
- Not a salami eater? >> Skip it, or use 3/4 cup chickpeas, cooked and drained, instead.
For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4 to 6
Total time: 35 mins Ingredients - 1 1/2 pounds new or fingerling potatoes, sliced into bite-size pieces
- 2 tablespoons red wine vinegar
- 3/4 cup (at least 4 ounces) salami, diced
- 4 ounces feta cheese, diced
- 1/2 large bell pepper, any color, diced
- 1/4 cup thinly sliced red onion or chopped scallions
- 6 Italian-style black olives, pitted and sliced
- Basil leaves, to taste (may substitute generous pinch of crushed dried oregano), cut into chiffonade
- 6 tablespoons extra-virgin olive oil
- Fine salt
- Freshly ground black pepper
Steps1. Bring a large pot of water to a rolling boil over high heat. Add the potatoes, reduce the heat slightly so the water boils gently and cook just until the potatoes are tender, 7 to 10 minutes, depending on the size. Remove from the heat, drain in a colander and sprinkle with the vinegar. Let the potatoes sit until cool enough to handle. 2. To the bowl, add the salami, feta, bell pepper, onion or scallion, olives and basil and gently toss to combine. Add the oil, season to taste with the salt and pepper and toss to combine. Taste, and season with more salt and/or pepper, if desired. Serve, or cover and refrigerate until ready to serve. Adapted from "Potato Salad" by Barbara Lauterbach (Chronicle, 2002). Tested by Renee Schettler. Nutrition information per serving (1 1/4 cups), based on 6: Calories: 314; Total Fat: 21 g; Saturated Fat: 5 g; Cholesterol: 15 mg; Sodium: 411 mg; Carbohydrates: 25 g; Dietary Fiber: 5 g; Sugar: n/a; Protein: 10 g.  | Dessert | 🎧 "Let's Stay Together" by Al Green.
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