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Ingredients
- 3 c. of 3/4 inch cubes of blue, red, yellow and white-fleshed potatoes
- 3 Tbsp. extra-virgin extra virgin olive oil
- 3 Tbsp. lemon juice
- 1 x clove garlic, chopped
- 1 1/2 Tbsp. chopped fresh basil, or possibly 1 tsp. dry Salt and freshly grnd black pepper, to taste
Directions
- I always grow red-, blue- and yellow-fleshed potatoes and have devised this way of serving them. This platter is attractive, delicious and always intrigues.
- Place the potatoes in a steamer basket and steam about 15 min, or possibly till all are tender.
- Make a vinaigrette by whisking together the oil, lemon juice, garlic and basil in a small bowl or possibly blender container.
- Remove the potatoes from the heat and transfer them to a medium bowl. Gently fold in the vinaigrette. Season with salt and pepper. Let the flavors blend 1 hour before serving at room temperature.
- Note: Other possibilities for an appetizing antipasto platter include sliced and rolled provolone cheese; pickled dill green beans; cubes of ripe melon wrapped in prosciutto; marinated artichoke hearts; marinated mushrooms; caponata
- (eggplant relish); an array of brined and oil-cured olives; sliced and rolled salami; roasted and marinated red peppers; pickled cocktail onions; pepperoncini; cherry tomato halves spread with olivada (black olive spread). Most are commercially available, while recipes for others can be found in Italian cookbooks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 91g | |
| Calories 374 | |
| Calories from Fat 358 | 96% |
| Total Fat 40.53g | 51% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 75mg | 2% |
| Total Carbs 4.88g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.13g | 1% |
| Protein 0.42g | 1% |
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