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.
Ingredients
Scale
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
Instructions
- Immerse baby Yukon Gold potatoes in generously salted water, cooking until fork-tender. Carefully drain and allow to cool slightly.
- 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.
- 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.
- Gently fold and toss the ingredients, ensuring each morsel becomes luxuriously coated with the herb-infused dressing.
- Elevate the presentation by scattering freshly chopped verdant basil and parsley across the salad, creating a vibrant, aromatic garnish.
- 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.
- 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