Antipasto Potato Salad Recipe

Introduction

This Antipasto Potato Salad brings together tender baby Yukon Gold potatoes with vibrant Italian flavors. It’s a refreshing, hearty side dish perfect for picnics, barbecues, or a flavorful weeknight dinner. The combination of marinated vegetables, meats, and fresh herbs creates a wonderfully balanced salad.

Ingredients

• 2 lb. baby Yukon Gold potatoes, halved
• Kosher salt
• 1/2 cup extra-virgin olive oil
• 1/4 cup 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 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

1. Step 1: In a large pot, cover the halved potatoes with water and generously season with salt. Bring to a boil and cook until the potatoes are easily pierced with a knife, about 12 to 15 minutes.
2. 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 salt in a large bowl.
3. Step 3: Drain the potatoes and add them to the dressing while still hot. Toss gently to coat the potatoes and let cool for 20 minutes.
4. Step 4: Add the sliced red onion, marinated artichoke hearts, halved mozzarella balls, black olives, cherry tomatoes, sliced soppressata, basil, and parsley to the bowl. Gently toss until everything is well combined.

Tips & Variations

• Use fingerling or red potatoes for a different texture and color variation.
• For a vegetarian version, omit the soppressata and add additional olives or roasted red peppers.
• Chill the salad for an hour before serving to let the flavors meld together even more.
• Fresh herbs can be swapped for oregano or thyme depending on your preference.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled or at room temperature. Toss gently before serving, and avoid reheating as the potatoes and fresh ingredients are best enjoyed cold or at room temperature.

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. Just wait to add the fresh herbs until just before serving to keep their flavor bright.

What can I substitute for soppressata?

If you can’t find soppressata, sliced pepperoni or salami work well as alternatives to maintain that savory, cured meat flavor.

Antipasto Potato Salad Recipe

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★★★★★

4.8 from 104 reviews

A vibrant and savory Antipasto Potato Salad featuring tender baby Yukon Gold potatoes tossed in a zesty Italian dressing, combined with marinated artichokes, fresh mozzarella, olives, cherry tomatoes, and flavorful soppressata, finished with fresh herbs for a perfect antipasto-inspired side dish.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Potatoes

• 2 lb. baby Yukon Gold potatoes, halved
• Kosher salt, for boiling water

Dressing

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 garlic clove, grated
• 1 heaping tsp. Dijon mustard
• 1 tsp. Italian seasoning
• 1/4 tsp. freshly ground black pepper
• 1 tsp. kosher salt

Salad Mix-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, drained
• 2 cups cherry tomatoes, halved
• 1 cup sliced soppressata or pepperoni
• Small handful fresh basil leaves, coarsely chopped
• Small handful fresh parsley leaves, coarsely chopped

Instructions

1. Boil the Potatoes: In a large pot, cover the halved baby Yukon Gold potatoes with water and generously season the water with kosher salt. Bring the water to a boil over high heat, then reduce to a simmer and cook the potatoes until they are easily pierced with a knife, about 12 to 15 minutes.
2. Prepare the Dressing: While the potatoes are cooking, 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.
3. Toss Potatoes with Dressing: Drain the cooked potatoes thoroughly and immediately add them to the dressing while still hot. Toss gently to coat all the potatoes evenly. Allow this mixture to cool for 20 minutes so the potatoes absorb the flavorful dressing.
4. Add the Salad Ingredients: Once cooled, add the thinly sliced red onion, drained marinated artichoke hearts, halved mozzarella balls, drained black olives, halved cherry tomatoes, sliced soppressata or pepperoni, chopped fresh basil, and chopped fresh parsley to the bowl with the potatoes. Gently toss everything together until well combined and evenly mixed. Serve at room temperature or chilled.

Notes

• This salad can be made a few hours ahead and refrigerated to allow the flavors to meld even more.
• For a vegetarian version, omit the soppressata or pepperoni and consider adding more veggies or a plant-based protein.
• If Yukon Gold potatoes are unavailable, baby red potatoes can be used as a substitute.
• Make sure to drain the marinated ingredients well to avoid excess moisture in the salad.

Keywords: Antipasto Potato Salad, Italian Potato Salad, Baby Yukon Gold Potatoes, Italian Dressing, Soppressata Salad, Marinated Artichokes, Mozzarella Salad, Summer Salad