Zesty Antipasto Potato Salad Recipe: A Flavor-Packed Twist

Unexpected flavors dance through this vibrant antipasto potato salad that blends Mediterranean zest with classic comfort.

Mediterranean ingredients bring seriously delicious depth to a familiar side dish.

Crisp veggies mingle with tender potatoes, creating a symphony of textures.

Briny olives and tangy pepperoncini add surprising brightness to each creamy bite.

Robust herbs and Italian-inspired seasonings turn an ordinary recipe into something extraordinary.

Salt-cured meats and fresh ingredients weave together in a culinary celebration.

Hunger beckons you to explore this innovative twist on traditional potato salad.

Antipasto Potato Salad That Mixes Savory And Fresh

• Quick and Easy Prep: Whips up in just 20 minutes with minimal cooking, perfect for busy home cooks who want a delicious side dish without spending hours in the kitchen.
• Mediterranean Flavor Explosion: Combines classic Italian antipasto ingredients like artichokes, olives, and soppressata into a vibrant potato salad that transports your taste buds to a sunny Italian coastline.
• Versatile Party Pleaser: Works brilliantly as a summer potluck dish, picnic staple, or casual barbecue side that appeals to both adults and kids with its bold, crowd-pleasing flavors.
• Make-Ahead Magic: Can be prepared in advance and stored in the refrigerator, allowing flavors to meld and making meal planning a breeze for busy weeknights or weekend gatherings.

The Setup Behind Antipasto Potato Salad

• Baby Yukon Gold Potatoes: Creamy and buttery base for the salad, perfect for absorbing dressings and holding other ingredients.
• Salt: Essential for seasoning and enhancing potato flavor during boiling.

• Extra-Virgin Olive Oil, Red Wine Vinegar: Classic Mediterranean-style dressing with bright, tangy flavor profile.
• Garlic: Adds a sharp, aromatic punch to the dressing.
• Dijon Mustard: Provides creamy texture and subtle spicy undertone.
• Italian Seasoning: Brings traditional herb blend with Mediterranean notes.
• Black Pepper: Adds gentle heat and complexity to the dressing.

• Red Onion, Artichoke Hearts, Mozzarella Balls, Black Olives, Cherry Tomatoes: Traditional Italian antipasto elements that add texture, saltiness, and fresh flavors.
• Soppressata or Pepperoni: Adds rich, meaty protein and traditional salumi character.
• Fresh Basil, Fresh Parsley: Bright, fresh herbs for final garnish and aromatic lift.

Antipasto Potato Salad Prep

Step 1: Boil Potatoes Until Perfectly Tender

Cut baby Yukon Gold potatoes in half and place them in a pot of generously salted water.

Cook the potatoes until they’re fork-tender but not falling apart.

Carefully drain the potatoes in a colander and let them cool to room temperature.

Step 2: Whip Up Zesty Dressing

• Extra-virgin olive oil
• Red wine vinegar
• Freshly grated garlic
• Dijon mustard
• Italian seasoning
• Freshly ground black pepper

Whisk all ingredients together until well blended and smooth.

Step 3: Build Vibrant Salad Base

• Cooled potato halves
• Thinly sliced red onion
• Marinated artichoke hearts
• Halved mozzarella balls
• Sliced black olives
• Halved cherry tomatoes
• Sliced soppressata or pepperoni

Step 4: Gently Toss and Coat

Softly fold and mix all ingredients, ensuring every piece gets evenly coated with the tangy dressing.

Be gentle to prevent breaking the potatoes or crushing delicate ingredients.

Step 5: Finish With Fresh Herbs

Sprinkle freshly chopped basil leaves and parsley over the salad, adding a burst of color and aromatic freshness.

Step 6: Serve and Enjoy

Serve the salad immediately at room temperature or chill in the refrigerator for a refreshing cold dish.

This versatile salad works perfectly as a side or light main course.

Antipasto Potato Salad – Quick Tips

• Choose baby Yukon Gold potatoes for creamy, buttery texture that holds dressing beautifully without falling apart.
• Whisk dressing ingredients thoroughly to ensure balanced flavors and smooth consistency that coats every ingredient evenly.
• Let salad sit in refrigerator for 30 minutes before serving to allow ingredients to absorb dressing and develop deeper taste profiles.
• Swap soppressata or pepperoni with grilled chicken, chickpeas, or plant-based alternatives for different dietary preferences.
• Add herbs just before serving to maintain vibrant color and maximize aromatic freshness in the salad.

Antipasto Potato Salad Stays Flavorful When Stored Cold

• Store the Antipasto Potato Salad in an airtight container for up to 3 days in the refrigerator, keeping the flavors fresh and vibrant.
• Keep the salad crisp by storing mozzarella and tomatoes separately, adding them just before serving to maintain texture.
• Gently warm the potato portion in the microwave for 30-45 seconds, stirring midway to distribute heat evenly, but note that cold is often best for this salad.
• Before serving leftovers, quickly taste and add a splash of olive oil or red wine vinegar to revive the dressing's brightness if needed.

Dishes That Pair with Antipasto Potato Salad

• Pair with Crisp Italian White Wine: Savor the zesty antipasto potato salad with a chilled Pinot Grigio, its light and refreshing character perfectly balancing the rich, savory ingredients.
• Mediterranean Mezze Plate: Complement the salad with a selection of hummus, tzatziki, dolmas, and warm pita bread to enhance the Mediterranean flavor profile and provide additional textural contrast.
• Rustic Grilled Protein Companion: Serve alongside grilled chicken, lamb skewers, or grilled fish to create a complete meal that highlights the salad's vibrant, herbaceous dressing and bold ingredients.
• Summer Picnic Perfect Sidekick: Pack this portable salad for outdoor gatherings, where its robust flavors and easy-to-transport nature make it an ideal companion for casual dining experiences.

Potato Latkes Spins

• Vegetarian Delight: Replace soppressata or pepperoni with grilled zucchini, roasted red peppers, or marinated tofu cubes for a plant-based protein option.
• Gluten-Free Friendly: Ensure all ingredients are certified gluten-free, especially the Italian seasoning and any processed meats, to make this recipe safe for those with gluten sensitivities.
• Low-Carb Adaptation: Swap potatoes with cauliflower florets or roasted turnips to reduce carbohydrate content while maintaining the classic antipasto flavor profile.
• Mediterranean Spin: Incorporate crumbled feta cheese, diced cucumber, and add a sprinkle of dried oregano to enhance the Mediterranean-inspired elements of the salad.

FAQs

• What are the key ingredients that make this potato salad unique?

The combination of Italian antipasto ingredients like soppressata, mozzarella balls, artichoke hearts, and black olives gives this potato salad a Mediterranean-inspired twist that sets it apart from traditional potato salads.

• Can I make this recipe vegetarian?

Yes, simply omit the soppressata or pepperoni and add extra vegetables like roasted bell peppers or grilled zucchini to maintain the flavor profile and protein content.

• How do I prevent the potatoes from getting mushy?

Boil the baby Yukon Gold potatoes just until tender, then drain immediately and let them cool slightly before mixing with other ingredients to maintain their texture and prevent overcooking.

• Is this dish best served warm or cold?

This antipasto potato salad is versatile and delicious both at room temperature and chilled, making it perfect for picnics, potlucks, or as a refreshing side dish during summer gatherings.

Antipasto Potato Salad Recipe

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4.6 from 27 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Italian-inspired Antipasto Potato Salad brings Mediterranean flavors dancing across crisp potatoes packed with zesty salami, tangy olives, and creamy mozzarella. Summer picnics and backyard gatherings will never be the same when you serve this delightful crowd-pleasing dish.

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Ingredients

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Main Ingredients:

• 2 pounds baby Yukon Gold potatoes, halved
• 2 cups cherry tomatoes, halved
• 1 cup sliced soppressata or pepperoni
• 4 ounces mozzarella balls, halved

Marinated Ingredients:

• 1 12-ounce jar marinated quartered artichoke hearts, drained
• 1 3.8-ounce jar sliced black olives
• 1/2 small red onion, thinly sliced

Dressing and Herbs:

• 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
• Small handful fresh basil leaves, chopped
• Small handful fresh parsley, chopped
• Salt, for boiling the potatoes

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Instructions

1. Immerse baby Yukon Gold potatoes in generously salted water, cooking until fork-tender. Carefully drain and allow to cool slightly.
2. Craft a vibrant vinaigrette by whisking together robust extra-virgin olive oil, tangy red wine vinegar, pungent grated garlic, zesty Dijon mustard, aromatic Italian seasoning, and cracked black pepper in a spacious mixing vessel.
3. Introduce cooled potatoes into the dressing, followed by delicately sliced crimson onion, briny marinated artichoke hearts, creamy mozzarella pearls, rich black olives, juicy halved cherry tomatoes, and savory soppressata or pepperoni.
4. Gently fold and toss the ingredients, ensuring each morsel becomes luxuriously coated with the herb-infused dressing.
5. Elevate the presentation by scattering freshly chopped verdant basil and parsley across the salad, creating a vibrant, aromatic garnish.
6. For optimal flavor complexity, allow the salad to marinate briefly at room temperature or chill in the refrigerator, permitting the ingredients to meld and intensify their collective taste profile.
7. Serve chilled or at ambient temperature as a robust antipasto-inspired side dish.

Notes

• Customize the potato salad by swapping out ingredients for dietary needs like vegetarian or gluten-free options.
• Select smaller baby potatoes for a more delicate texture and easier bite-sized serving.
• Marinate the potatoes in the dressing for deeper flavor infusion if you have extra preparation time.
• Prep ingredients ahead of time and assemble just before serving to maintain freshness and prevent soggy vegetables.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Appetizer
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 3 g
• Sodium: 500 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 15 mg