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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/antipasto-potato-salad-recipe/