Antipasto Potato Salad Recipe

Introduction

This Antipasto Potato Salad is a vibrant twist on a classic side dish, combining tender baby Yukon Gold potatoes with tangy marinated vegetables, fresh herbs, and savory Italian meats. Perfect for gatherings or a flavorful weeknight meal, it’s a colorful salad that’s sure to impress.

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

1. Step 1: In a large pot, cover the halved potatoes with water and generously season with kosher salt. Bring to a boil and cook until the potatoes are easily pierced with a knife, about 12 to 15 minutes.
2. 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.
3. Step 3: Drain the potatoes and add them to the dressing while still hot. Toss gently to coat and let the mixture cool for about 20 minutes.
4. Step 4: Add the sliced red onion, drained artichoke hearts, halved mozzarella balls, black olives, cherry tomatoes, sliced soppressata, chopped basil, and parsley. Toss gently until all ingredients are well combined.

Tips & Variations

• For a vegetarian version, omit the soppressata and add more marinated vegetables like roasted red peppers or sun-dried tomatoes.
• Use a mix of different colored baby potatoes for a more visually appealing salad.
• Allow the salad to marinate in the fridge for an hour before serving to deepen the flavors.
• Substitute fresh mozzarella balls with burrata for a creamier texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The potatoes absorb the dressing over time, making the flavors more intense. Serve chilled or at room temperature. If desired, gently toss again before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, this salad can be made a few hours ahead or even the day before. Just keep it refrigerated and toss gently before serving to refresh the flavors.

What can I substitute for soppressata if I don’t have it?

You can use pepperoni, salami, or omit the meat altogether for a vegetarian salad. Adding extra marinated vegetables works well to maintain the antipasto spirit.

Antipasto Potato Salad Recipe

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★★★★★

4.8 from 60 reviews

This vibrant Antipasto Potato Salad combines tender baby Yukon Gold potatoes with classic Italian antipasto ingredients like artichoke hearts, mozzarella, olives, cherry tomatoes, and savory soppressata. Tossed in a zesty dressing with olive oil, red wine vinegar, garlic, and Italian seasonings, this salad is perfect as a hearty side dish or a flavorful appetizer for gatherings. The fresh herbs add a bright finish to this colorful and satisfying salad.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Potatoes

• 2 lb. baby Yukon Gold potatoes, halved
• Kosher salt (for boiling and seasoning, to taste)

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

1. Cook Potatoes: In a large pot, cover the halved 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.
2. Make Dressing: While the potatoes cook, whisk together the olive oil, red wine vinegar, grated garlic, Dijon mustard, Italian seasoning, black pepper, and 1 teaspoon of kosher salt in a large bowl until well combined.
3. Toss Potatoes with Dressing: Drain the cooked potatoes thoroughly and add them to the bowl with the dressing while they are still hot. Toss gently to coat the potatoes evenly. Let this mixture cool for about 20 minutes to allow the flavors to meld.
4. Add Salad Ingredients: Once cooled, add the thinly sliced red onion, drained artichoke hearts, halved mozzarella balls, drained black olives, halved cherry tomatoes, sliced soppressata, and the chopped basil and parsley leaves to the potatoes. Gently toss all the ingredients together until well combined.

Notes

• Use Yukon Gold potatoes as they hold their shape well when boiled and have a buttery texture.
• Letting the potatoes sit in the warm dressing helps them absorb flavor deeply.
• Add the fresh herbs last to maintain their bright and fresh flavors.
• This salad can be served slightly warm, at room temperature, or chilled depending on preference.
• For a vegetarian version, omit the soppressata or pepperoni.

Keywords: Antipasto Potato Salad, Italian potato salad, baby Yukon Gold potatoes, antipasto salad, mozzarella salad, Italian dressing salad