1. In a large serving bowl, combine the vinegar, oil, garlic and pepper flakes and whisk until well blended. Add the parsley, capers, bell peppers, onion, mushrooms and zucchini. Season highly with salt and pepper and set aside for 30 minutes at room temperature.
2. Bring salted water to a boil in a large pot, add the potatoes and cook until barely tender. Drain well and add the warm potatoes to the bowl with the giardiniera. Add the Coppa and toss gently. Let the salad cool to room temperature. Taste and correct the seasoning and serve, garnished with parsley leaves.
*If you can’t find small red potatoes, quarter larger potatoes and then cut crosswise into 1/2-inch slices.
The marinated vegetables in step 1 are delicious on their own as part of an antipasti table. Reduce the oil by half and add 1/4 cup of pitted black oil-cured olives. Let marinate for about 1 hour and serve with crusty peasant bread.
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 72 (36%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 104mg||4 %|
|Potassium 906.6mg||24 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 25.7g|
|Protein 4.5g||6 %|
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Calories per serving: 201
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