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Antipasto Potato Salad
By Serves 6

This potato salad has all the ingredients of a antipasto dish with the substance of potassium rich potatoes.

Prep Time: 15m
Cook Time: 8m

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  1. 2 pounds Red skin potatoes cubed
  2. ¼ pound pepperoni, diced
  3. 1 (6-ounce) can black olives, drained and chopped
  4. 1 red bell pepper, diced
  5. 6 pieces Pepperocinni
  6. 2 cups Cherry Tomatoes halved
  7. 1 cup Light Italian Dressing
  8. 1 tablespoon grated Parmesan cheese
  9. salt and ground black pepper to taste

You may also need:

A Pot, Bowl, Spoon


Cook the potatoes in a large pot of salted boiling water for 8 minutes or until al dente. Drain, and cool under cold water. In a large bowl, combine the potatoes, pepperoni, black olives, red bell pepper, and tomatoes. Stir in the dressing and parmesan cheese. Cover, and refrigerate for at least one hour.

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