Antipasto Potato Salad Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/antipasto-potato-salad-recipe/
