Antipasto Potato Salad with Feta & Black Olives - Goodness Me!

Antipasto Potato Salad with Feta & Black Olives

October 01, 2014 1 min read 0 Comments

Antipasto Potato Salad with Feta & Black Olives

  • 6-8 medium organic red potatoes, cooked with skin on
  • 1 cup organic Italian parsley, finely chopped
  • 1 cup organic celery, chopped
  • 1/2 cup organic artichokes, chopped
  • 1/4 cup organic red onion, finely chopped
  • 1/4 cup organic sundried tomatoes, slivered
  • 1/4 cup organic sundried tomatoes, slivered
  • 1/4 cup organic roasted peppers, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup pitted organic black olives  

Blend dressing ingredients with an emulsion blender. Combine all salad ingredients except for cheese and olives. Toss with dressing. Pour into serving bowl and top with feta cheese and olives.

Katie Mitton
Katie Mitton

Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts



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