Description
A vibrant and flavorful Antipasto Potato Salad combining tender baby Yukon Gold potatoes with classic Italian antipasto ingredients like marinated artichokes, mozzarella, olives, cherry tomatoes, and savory soppressata, all tossed in a tangy, herby vinaigrette dressing. Perfect as a hearty side dish or a light main course.
Ingredients
Scale
Potatoes
- 2 lb. baby Yukon Gold potatoes, halved
- Kosher salt (for boiling and seasoning)
Dressing
- 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
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 of fresh basil leaves, coarsely chopped
- Small handful of fresh parsley leaves, coarsely chopped
Instructions
- Boil the Potatoes: In a large pot, cover the baby Yukon Gold potatoes with water and generously season the water with kosher salt. Bring the water to a boil and cook the potatoes until they are easily pierced with a knife, about 12 to 15 minutes.
- Prepare the Dressing: While the potatoes cook, 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 fully emulsified and combined.
- Toss Potatoes with Dressing: Drain the cooked potatoes and immediately add them to the dressing while still hot. Toss gently but thoroughly to coat all the potatoes. Allow the mixture to cool for about 20 minutes so the flavors can meld.
- Add Salad Ingredients: Once cooled, add the thinly sliced red onion, drained marinated artichoke hearts, halved mozzarella balls, sliced black olives, halved cherry tomatoes, sliced soppressata, chopped fresh basil, and parsley to the bowl. Gently toss everything together until well combined, taking care not to break the potatoes or mozzarella.
Notes
- The potatoes should be warm when mixed with the dressing to better absorb flavors.
- Use Yukon Gold potatoes for their creamy texture and hold-up during cooking.
- Marinated artichokes add a nice tangy complexity and moisture to the salad.
- This salad is best served chilled or at room temperature after resting a bit in the fridge.
- If desired, substitute soppressata with pepperoni or other cured Italian meats.
- Use fresh herbs for maximum flavor impact.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Antipasto, Potato Salad, Italian Salad, Yukon Gold Potatoes, Soppressata, Mozzarella, Marinated Artichokes, Cherry Tomatoes, Olive Oil Dressing
