Antipasto Potato Salad Recipe
Discover the ultimate Antipasto Potato Salad recipe, featuring baby Yukon Gold potatoes, mozzarella, and a tangy Italian dressing. This flavorful dish is easy to prepare and perfect for any occasion. Key ingredients include marinated artichoke hearts, soppressata, and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds baby Yukon Gold potatoes, halved
- Salt, for boiling the potatoes
- 1/2 cup extra-virgin olive oil, for the dressing
- 1/4 cup red wine vinegar
- 1 clove garlic, finely grated
- 1 heaping teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/2 small red onion, thinly sliced
- 1 12-ounce jar marinated quartered artichoke hearts, drained
- 4 ounces mozzarella balls, halved
- 1 3.8-ounce jar sliced black olives
- 2 cups cherry tomatoes, halved
- 1 cup sliced soppressata or pepperoni
- Small handful fresh basil leaves, chopped
- Small handful fresh parsley, chopped
Instructions
- Boil the halved baby Yukon Gold potatoes in salted water until tender, then drain and set aside.
- In a large bowl, whisk together the extra-virgin olive oil, red wine vinegar, grated garlic, Dijon mustard, Italian seasoning, and freshly ground black pepper to create the dressing.
- Add the cooked potatoes, thinly sliced red onion, marinated artichoke hearts, halved mozzarella balls, sliced black olives, halved cherry tomatoes, and sliced soppressata or pepperoni to the bowl.
- Toss everything gently to coat with the dressing.
- Garnish with freshly chopped basil leaves and parsley.
- Serve immediately or refrigerate for later.
Notes
- You can substitute soppressata with pepperoni if preferred.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
Find it online: https://emiliarecipes.com/antipasto-potato-salad-recipe/