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
Scale
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
