Antipasto Potato Salad

1 ½ lbs small Red Bliss potatoes 
½ cup Cains® Italian Dressing 
1 medium sweet red pepper, cored, seeded and diced 
15 oz can artichoke hearts, drained and quartered 
½ lb sliced smoked turkey, cut into small pieces 
½ lb mozzarella cheese, diced 
2.5 oz can sliced black olives, drained 
½ cup Cains® Mayonnaise 
¼ cup fresh Italian parsley, chopped, plus several sprigs for garnish 
½ tsp salt 
½ tsp hot red pepper flakes 
2 medium tomatoes, cut into wedges
Bring 6 cups of water to a boil in a medium saucepan. Add potatoes and simmer over low heat until a sharp knife slides through center of a potato, about 20 minutes. Drain and let cool slightly. Cut warm potatoes into bite-size pieces and place in large bowl. Toss with dressing; let cool completely. Add sweet red pepper, artichoke hearts, smoked turkey, mozzarella cheese, olives, mayonnaise, parsley, salt and red pepper flakes to potatoes. Gently toss to combine. Serve potato salad on a decorative platter and garnish with tomato wedges and parsley sprigs. 
Servings: 10 / 1-cup servings Prep Time: 30 min

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