Zesty Italian Antipasto Potato Salad Recipe for Summer Picnics

My summer gatherings always spark excitement around this crowd-pleasing antipasto potato salad that combines classic Italian flavors with creamy comfort.

Mediterranean ingredients dance through each delectable bite, promising a refreshing twist on traditional side dishes.

Sharp provolone and briny olives create unexpected texture contrasts against tender potato chunks.

Crisp pepperoncini and robust salami bring vibrant zest to every forkful.

Cured meats and tangy vinaigrette elevate this simple recipe into something extraordinary.

Colorful bell peppers and fresh herbs make each serving a visual feast.

Your next potluck or backyard barbecue demands this show-stopping salad that will have guests requesting seconds.

Tips for Zesty Antipasto Potato Salad

• Cook potatoes just until fork-tender to maintain their shape and avoid turning them into mashed potatoes during mixing.
• Let the salad sit for 30 minutes before serving to allow ingredients to marinate and develop richer taste profiles.
• Add soft ingredients like mozzarella and herbs just before serving to preserve their texture and vibrant colors.
• Toss ingredients gently with dressing to coat evenly without breaking delicate components like artichoke hearts.
• Enjoy this salad slightly chilled or at room temperature for optimal flavor and texture enjoyment.

Variations to Jazz Up Antipasto Potato Salad

• Vegetarian Mediterranean Potato Salad: Replace soppressata or pepperoni with grilled zucchini and roasted red peppers for a meat-free version.
• Vegan Herb Potato Salad: Swap mozzarella with dairy-free cashew cheese and use plant-based Italian herbs for a completely vegan alternative.
• Gluten-Free Mediterranean Potato Salad: Ensure all ingredients are certified gluten-free and verify no cross-contamination during preparation.
• Low-Sodium Antipasto Potato Salad: Reduce salt content by using low-sodium olives, omitting added salt, and selecting fresh herbs for flavor enhancement.

Serving Suggestions for Antipasto Potato Salad

• Picnic Perfect Platter: Serve this vibrant salad on a large wooden board for a rustic, inviting presentation that screams summer gathering.
• Mediterranean Mezze Moment: Pair with warm pita bread, hummus, and a crisp white wine to transform the potato salad into a complete Mediterranean-style meal.
• Protein Power-Up: Top with grilled chicken, shrimp, or chickpeas to make this side dish a hearty main course that satisfies hunger and delivers incredible flavor.
• Chilled Delight Strategy: Refrigerate for an hour before serving to let the flavors meld and create a refreshing dish perfect for hot days and outdoor entertaining.

How to Store Antipasto Potato Salad Fresh

• Store the potato salad in an airtight container, keeping it fresh in the refrigerator for up to 3-4 days. Seal tightly to prevent absorbing other food odors.
• Keep the herbs separate when storing to maintain their crispness and prevent wilting. Add fresh herbs right before serving for the best texture.
• Warm the potato salad in short 30-second intervals, stirring between each burst to distribute heat evenly. Stop heating once the salad reaches your desired temperature.
• Enjoy the salad chilled directly from the refrigerator, which works perfectly for this Mediterranean-style dish. The flavors often taste even better after marinating overnight.

FAQs

• What makes this potato salad different from traditional potato salads?

This Antipasto Potato Salad combines classic Italian ingredients like soppressata, mozzarella, artichoke hearts, and olives, creating a Mediterranean-inspired twist on the classic potato salad.

• Is this recipe suitable for meal prep?

Yes, this salad can be prepared in advance and keeps well in the refrigerator for 2-3 days, making it perfect for quick lunches or picnics.

• Can I make this salad vegetarian?

Absolutely! Simply omit the soppressata or pepperoni and replace with extra vegetables like roasted bell peppers or sun-dried tomatoes for added flavor.

Why Antipasto Potato Salad Is So Delicious

• Boost Flavor Diversity: Packed with vibrant Mediterranean ingredients like artichoke hearts, mozzarella, and soppressata, this potato salad offers a delightful twist on traditional recipes.
• Simplify Meal Prep: One-bowl preparation makes this dish incredibly quick and easy to assemble, perfect for busy home cooks looking for a hassle-free side or main course.
• Customize with Ease: Flexible recipe allows swapping meats, cheeses, or herbs based on personal preferences or pantry availability, making it adaptable for different tastes and dietary needs.
• Versatile Serving Option: Ideal for potlucks, picnics, summer gatherings, or as a satisfying lunch, this salad transitions smoothly between casual and slightly elegant dining experiences.

Antipasto Potato Salad Ingredient Checklist

• Potatoes: Starchy vegetables that form the hearty foundation of this salad.
• Red Onion: Adds a sharp and crisp flavor to the salad.

• Mozzarella: Soft, creamy cheese that provides a mild and smooth texture.
• Soppressata or Pepperoni: Cured Italian meats that bring a rich, savory flavor.

• Artichoke Hearts: Tangy and tender vegetable that adds Mediterranean character.
• Black Olives: Briny and intense flavor that complements the other ingredients.
• Cherry Tomatoes: Sweet and juicy fresh vegetables that provide bright color.

• Basil, Parsley: Fresh herbs that add aromatic and vibrant green notes.
• Garlic: Pungent ingredient that enhances the overall flavor profile.
• Italian Seasoning: Blend of dried herbs that adds classic Mediterranean flavor.

• Olive Oil, Red Wine Vinegar: Base ingredients that create a classic vinaigrette.
• Dijon Mustard: Adds tangy depth and helps emulsify the dressing.
• Black Pepper, Salt: Essential seasonings for balancing and enhancing flavors.

Step-by-Step Antipasto Potato Salad Instructions

Step 1: Boil Potatoes

Place potato halves in a pot of salted water.

Cook until they’re fork-tender, which takes around 15 minutes.

Drain the potatoes and allow them to cool completely at room temperature.

Step 2: Whip Up Zesty Dressing

• Olive oil
• Red wine vinegar
• Minced garlic
• Dijon mustard
• Italian seasoning
• Freshly ground black pepper

Step 3: Combine Colorful Ingredients

• Cooled potato halves
• Sliced red onion
• Chopped artichoke hearts
• Cubed mozzarella
• Sliced black olives
• Halved cherry tomatoes
• Diced soppressata or pepperoni
• Chopped fresh basil
• Chopped fresh parsley

Step 4: Gently Toss and Coat

Carefully mix all ingredients, ensuring each component gets evenly coated with the tangy dressing.

Use a gentle folding motion to prevent breaking the potatoes.

Step 5: Season and Serve

Taste the salad and adjust seasoning with additional salt and pepper as needed.

Serve chilled or at room temperature for a delightful antipasto-inspired potato salad.

Antipasto Potato Salad Recipe

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• Total Time: 35 minutes
• Yield: 6 1x

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Description

Crisp Italian-inspired antipasto potato salad combines classic Mediterranean flavors with creamy potatoes and zesty ingredients. Bold herbs, tangy olives, and savory salami create a refreshing side dish perfect for summer gatherings where you’ll savor each delightful bite.

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Ingredients

Scale 1x2x3x

Potatoes:

• 2 pounds baby Yukon Gold potatoes, halved

Proteins and Cheese:

• 4 ounces (113 grams) mozzarella balls, halved
• 1 cup (150 grams) sliced soppressata or pepperoni

Antipasto Components:

• 1 12-ounce (340 grams) jar marinated quartered artichoke hearts, drained
• 1 3.8-ounce (107 grams) jar sliced black olives
• 2 cups (300 grams) cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• Small handful fresh basil leaves, chopped
• Small handful fresh parsley, chopped

Dressing Ingredients:

• 1/2 cup (120 milliliters) extra-virgin olive oil
• 1/4 cup (60 milliliters) red wine vinegar
• 1 clove garlic, finely grated
• 1 heaping teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1/4 teaspoon freshly ground black pepper
• Salt to taste

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Instructions

1. Immerse halved potatoes in generously salted water, cooking until fork-tender at approximately 15 minutes. Thoroughly drain and allow to cool completely.
2. Create a vibrant vinaigrette by whisking olive oil, red wine vinegar, minced garlic, Dijon mustard, Italian seasoning, and freshly cracked black pepper in a spacious mixing vessel.
3. Introduce cooled potatoes into the seasoned liquid, then incorporate chopped red onion, quartered artichoke hearts, cubed mozzarella, sliced black olives, halved cherry tomatoes, diced soppressata, torn fresh basil, and chopped parsley.
4. Delicately fold ingredients to ensure even coating with dressing, preventing potato fragments from disintegrating during mixing.
5. Conduct a final flavor evaluation, sprinkling additional salt and pepper as needed to elevate the overall taste profile.

Notes

• Customize the salad by swapping soppressata or pepperoni with grilled chicken, tofu, or plant-based protein for a lighter or vegetarian version.
• Enhance the dressing’s flavor by letting it sit for 15-30 minutes before mixing with potatoes, allowing herbs and garlic to infuse deeply.
• Chill the salad for at least an hour before serving to help flavors meld and develop a more robust taste profile.
• Use waxy potatoes like Yukon Gold or red potatoes for the best texture, as they hold their shape better and absorb dressing nicely without falling apart.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 243 kcal
• Sugar: 3 g
• Sodium: 270 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 20 mg