Antipasto Potato Salad Recipe
Introduction
This Antipasto Potato Salad is a vibrant twist on a classic side dish, combining tender baby Yukon Gold potatoes with flavorful Italian-inspired ingredients. It’s perfect for picnics, potlucks, or a light lunch that’s bursting with fresh herbs, savory meats, and creamy mozzarella.
Ingredients
- 2 lb. baby Yukon Gold potatoes, halved
- Kosher salt
- 1/2 c. extra-virgin olive oil
- 1/4 c. red wine vinegar
- 1 garlic clove, grated
- 1 heaping tsp. Dijon mustard
- 1 tsp. Italian seasoning
- 1/4 tsp. freshly ground black pepper
- 1/2 small red onion, thinly sliced
- 1 (12-oz.) jar marinated quartered artichoke hearts, drained
- 4 oz. mozzarella balls, halved
- 1 (3.8-oz.) jar sliced black olives
- 2 c. cherry tomatoes, halved
- 1 c. sliced soppressata or pepperoni
- Small handful of fresh basil leaves, coarsely chopped
- Small handful of fresh parsley leaves, coarsely chopped
Instructions
- Step 1: In a large pot, cover the halved potatoes with water and generously season with kosher salt. Bring the water to a boil and cook the potatoes until they are easily pierced with a knife, about 12 to 15 minutes.
- Step 2: While the potatoes cook, whisk together the olive oil, red wine vinegar, grated garlic, Dijon mustard, Italian seasoning, black pepper, and 1 teaspoon of salt in a large bowl.
- Step 3: Drain the potatoes and add them to the dressing while still hot. Toss gently to coat the potatoes, then let the mixture cool for about 20 minutes.
- Step 4: Add the sliced red onion, drained artichoke hearts, halved mozzarella balls, sliced black olives, halved cherry tomatoes, sliced soppressata, chopped basil, and parsley to the bowl. Gently toss all the ingredients until well combined.
Tips & Variations
- Use fingerling potatoes for a more colorful presentation and a slightly different texture.
- Substitute soppressata with salami or prosciutto for a milder or saltier flavor.
- Add a splash of lemon juice for extra brightness in the dressing.
- For a vegetarian version, omit the meat and add extra olives or roasted red peppers.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop over time, but the potatoes may soften further. For best texture, serve chilled or at room temperature. If needed, gently toss before serving to redistribute the dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours ahead or the night before. Just keep it refrigerated and toss gently before serving to refresh the flavors.
Is it necessary to use baby Yukon Gold potatoes?
No, you can use any waxy potatoes like fingerlings or red potatoes. They hold their shape well and absorb the dressing nicely.
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Antipasto Potato Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A vibrant and flavorful Antipasto Potato Salad featuring tender baby Yukon Gold potatoes tossed with a zesty homemade Italian dressing and a medley of classic antipasto ingredients like artichoke hearts, mozzarella, olives, cherry tomatoes, and savory soppressata. This salad is perfect for summer gatherings or as a hearty side dish.
Ingredients
Potatoes
- 2 lb. baby Yukon Gold potatoes, halved
- Kosher salt
Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, grated
- 1 heaping teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Add-Ins
- 1/2 small red onion, thinly sliced
- 1 (12-oz.) jar marinated quartered artichoke hearts, drained
- 4 oz. mozzarella balls, halved
- 1 (3.8-oz.) jar sliced black olives
- 2 cups cherry tomatoes, halved
- 1 cup sliced soppressata or pepperoni
- Small handful of fresh basil leaves, coarsely chopped
- Small handful of fresh parsley leaves, coarsely chopped
Instructions
- Cook Potatoes: In a large pot, cover the halved baby Yukon Gold potatoes with water and generously season with kosher salt. Bring the water to a boil and cook the potatoes for 12 to 15 minutes or until they can be easily pierced with a knife.
- Prepare Dressing: While the potatoes cook, whisk together the extra-virgin olive oil, red wine vinegar, grated garlic, Dijon mustard, Italian seasoning, freshly ground black pepper, and 1 teaspoon kosher salt in a large bowl until well combined.
- Toss Potatoes in Dressing: Drain the cooked potatoes and immediately add them to the dressing while still hot. Toss gently to coat all the potatoes. Let the mixture cool for about 20 minutes to allow the flavors to meld.
- Add Antipasto Ingredients: Once the potatoes have cooled, add the thinly sliced red onion, drained marinated artichoke hearts, halved mozzarella balls, sliced black olives, halved cherry tomatoes, sliced soppressata or pepperoni, and the coarsely chopped fresh basil and parsley leaves. Gently toss everything together until well combined.
Notes
- Baby Yukon Gold potatoes are ideal for their creamy texture and thin skins, no need to peel.
- Make sure to add potatoes to the dressing while hot to absorb more flavor.
- You can substitute soppressata with pepperoni or another cured Italian meat based on preference.
- For a vegetarian version, omit soppressata or use a plant-based alternative.
- Salad can be served immediately or chilled for a few hours to intensify flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Antipasto salad, potato salad, Italian potato salad, summer salads, party salads, mozzarella salad
