Antipasto Platter With Many Hued Potatoes Recipe

• 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

1. I always grow red-, blue- and yellow-fleshed potatoes and have devised this way of serving them.
2. This platter is attractive, delicious and always intrigues.
3. Place the potatoes in a steamer basket and steam about 15 min, or possibly till all are tender.
4. Make a vinaigrette by whisking together the oil, lemon juice, garlic and basil in a small bowl or possibly blender container.
5. Remove the potatoes from the heat and transfer them to a medium bowl.
6. Gently fold in the vinaigrette.
7. Season with salt and pepper.
8. Let the flavors blend 1 hour before serving at room temperature.
9. 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
10. (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).
11. Most are commercially available, while recipes for others can be found in Italian cookbooks.

potatoes, extravirgin extra virgin olive oil, lemon juice, clove garlic, fresh basil

Taken from cookeatshare.com/recipes/antipasto-platter-with-many-hued-potatoes-65786 (may not work)