Antipasti appetizer salad

Ingredients:

• 1 kg red potatoes, cut into 2.5 cm pieces.
• Half a small red onion, diced
• 1/4 cup + 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon of sugar
• 1 cup giardiniera (Italian pickled vegetables), drained and chopped
• 1 cup diced provolone cheese (about 100 g)
• 0.5 cups diced salami (about 55g)
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/2 cup chopped green olives with pimiento peppers
• 0.5 cup fresh basil, torn

Preparation:

1. Soak the red onion in a small bowl of ice water for 10 minutes; then drain and pat dry.
2. Meanwhile, place the potatoes in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and simmer until tender, 10-12 minutes. Drain and transfer the potatoes to a large bowl. Add 1/4 cup of olive oil, 2 tablespoons of vinegar, sugar, 0.5 teaspoon of salt, season with pepper, and toss until the potatoes absorb most of the dressing.
3. Add to the bowl with the potatoes giardiniera, provolone, salami, artichoke hearts, olives, and red onion; stir. Cool to room temperature.
4. Drizzle the potato salad with the remaining 3 tablespoons of olive oil and 1 tablespoon of vinegar. Add basil and season with salt and pepper to taste. Toss again before serving.