Dinner

Antipasto Potato Salad Recipe

Name: Antipasto Potato Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 lb. baby Yukon Gold potatoes, halved; Kosher salt (for boiling and seasoning); 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; 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 of fresh basil leaves, coarsely chopped; Small handful of fresh parsley leaves, coarsely chopped

ByMariam Harutyunyan July 22, 2026July 22, 2026

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Introduction

This Antipasto Potato Salad is a vibrant twist on the classic potato salad, combining tender Yukon Gold potatoes with flavorful Italian-inspired ingredients. Loaded with mozzarella, artichokes, and soppressata, it’s perfect for picnics, potlucks, or as a hearty side dish.

A close-up of a mixed salad in a white bowl showing several layers and textures: the base layer has whole and halved boiled yellow potatoes with a smooth, soft texture and light shine, scattered through fresh green basil leaves with a smooth, glossy surface; the middle layer consists of halved bright red cherry tomatoes with juicy interiors, thinly sliced red onion rings with a translucent pale purple color, and small brown olive slices adding a slight rough texture; top layers feature small white mozzarella balls with a smooth, creamy look, little pieces of cured meat in red and white marbled patterns, and a sprinkling of chopped green herbs and black pepper seasoning evenly spread, all coated in a light glistening dressing. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large pot, cover the halved potatoes with water and generously season with kosher salt. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are easily pierced with a knife.
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.

Step 3: Drain the potatoes and immediately add them to the dressing while still hot. Toss gently to coat, then let them cool for about 20 minutes.
Step 4: Add the sliced red onion, marinated artichoke hearts, halved mozzarella balls, sliced black olives, cherry tomatoes, sliced soppressata, chopped basil, and parsley to the bowl. Gently toss everything together until well combined.

Tips & Variations

Use fingerling or new potatoes if Yukon Gold are unavailable; their waxy texture works well in this salad.

For a vegetarian version, omit the soppressata or substitute with roasted red peppers or sun-dried tomatoes.
Let the salad marinate in the fridge for an hour or two before serving to deepen the flavors.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled or at room temperature. Refresh the flavors by tossing gently with a little extra olive oil or vinegar before serving again.

How to Serve

A close-up view of a layered salad in a white bowl, featuring golden yellow halved baby potatoes as the main layer mixed with red cherry tomato halves, white round pieces of mozzarella cheese, and thin slices of purple onion spread evenly throughout. Scattered dark brown olive slices and small pieces of crispy bacon add texture, while fresh green basil leaves and chopped herbs are sprinkled on top. The salad is lightly seasoned with ground black pepper and dried herbs, giving it a colorful and fresh look. The bowl is placed on a white marbled surface, with a metal spoon partly visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, the salad benefits from some resting time to allow the flavors to meld. Prepare it a few hours in advance or the day before and refrigerate until ready to serve.

What type of vinegar works best in this recipe?

Red wine vinegar is ideal for its tangy, fruity notes that complement the Italian flavors. You can also use white wine vinegar if needed, but avoid stronger or sweeter vinegars that might overpower the salad.