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Antipasto Potato Salad Recipe

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Delicious Antipasto Potato Salad combines tender baby Yukon Gold potatoes with a tangy dressing, marinated artichokes, mozzarella, and fresh herbs. Ideal for summer picnics, this Italian-inspired dish is quick to prepare and full of flavor.

Ingredients

Scale
  • 2 pounds baby Yukon Gold potatoes, halved
  • Salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, finely grated
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 small red onion, thinly sliced
  • 1 12-ounce jar marinated quartered artichoke hearts, drained
  • 4 ounces mozzarella balls, halved
  • 1 3.8-ounce jar sliced black olives
  • 2 cups cherry tomatoes, halved
  • 1 cup sliced soppressata or pepperoni
  • Small handful fresh basil leaves, chopped
  • Small handful fresh parsley, chopped

Instructions

  • Boil the halved potatoes in salted water until tender, about 15 minutes. Drain and let cool.
  • In a large bowl, whisk together olive oil, red wine vinegar, garlic, Dijon mustard, Italian seasoning, and black pepper.
  • Add the cooled potatoes to the bowl along with the red onion, artichoke hearts, mozzarella, black olives, cherry tomatoes, soppressata or pepperoni, basil, and parsley.
  • Toss gently to combine, ensuring all ingredients are well coated with the dressing.
  • Adjust seasoning with additional salt and pepper to taste.

Notes

  • This salad can be made ahead and stored in the refrigerator for up to 2 days.
  • Serve chilled or at room temperature.

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