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.
Ingredients
Scale
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
Instructions
- Immerse halved potatoes in generously salted water, cooking until fork-tender at approximately 15 minutes. Thoroughly drain and allow to cool completely.
- 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.
- 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.
- Delicately fold ingredients to ensure even coating with dressing, preventing potato fragments from disintegrating during mixing.
- 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