Antipasto With New Potatoes

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 12
• 1 1/2 lbs potatoes (you can substitute canned but they are not as good)
• 2 medium carrots, cut into thin strips 1 inch long
• 2 cups broccoli florets
• 1 cup ripe sliced olive
• 1/2 cup extra virgin olive oil
• 1/2 cup wine vinegar
• 2 tablespoons chopped fresh parsley
• 2 teaspoons crushed dry oregano
• 1 teaspoon dried thyme, crushed
• 1 teaspoon crushed red pepper flakes
• 4 ounces provolone cheese, cut into 1-inch sticks
• 1 leaf lettuce
• 2 ounces thin sliced salami (optional)

Recipe

• 1 cook potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes.
• 2 drain and cool slightly.
• 3 quarter the potatoes.
• 4 in a large ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside.
• 5 ---------marinade------------.
• 6 combine oil, vinegar, parsley, oregano, thyme and red pepper.
• 7 whisk until well mixed.
• 8 pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator.
• 9 in another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate.
• 10 chill both bags for 4-24 hours, turn a few times to evenly coat the contents.
• 11 to serve, line the serving plate with leaf lettuce.
• 12 using a slotted spoon transfer veggies to the platter.
• 13 if using salami fold into quarters and arrange on the platter.
• 14 arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.