Antipasto Potato Salad

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Potato salad screams summer, but sometimes the usual creamy dressings can feel a bit heavy. That’s where this antipasto-inspired version comes in—light, flavorful, and perfect for picnics!

We start with a simple vinaigrette dressing that seeps into the warm potatoes, giving them a burst of flavor. Then, the fun begins with the mix-ins:

—We use baby Yukon Gold potatoes for their buttery softness, but you can also go for larger Yukon Golds or small red potatoes, chopped into 1″ pieces.
—Artichoke hearts and olives bring a salty, tangy kick. Feel free to use any kind of olives you like—just slice them up before adding.
—Cherry tomatoes add freshness and color. Try a mix of red, yellow, and orange for extra vibrancy.
—For the cheese, any small mozzarella balls work. Look for those tiny “pearl” mozzarella balls if you can—they’re adorable. Add them after the potatoes cool to keep them creamy.
Now, let’s get cooking!

Antipasto Potato Salad

Prep Time 15 minutes
Total Time 50 minutes
Course Salad
Servings 6


  • 2 pounds baby Yukon Gold potatoes halved
  • Salt
  • 1/2 cup extra-virgin olive oil
  • 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


  • Boil the potatoes in salted water until tender, about 12 to 15 minutes.
  • While the potatoes cook, whisk together olive oil, red wine vinegar, garlic, mustard, Italian seasoning, pepper, and salt in a large bowl.
  • Drain the potatoes and add them to the dressing while still hot. Toss to coat and let cool for 20 minutes.
  • Add the onion, artichokes, mozzarella, olives, tomatoes, soppressata, basil, and parsley. Gently toss until everything is well combined. Enjoy your vibrant, flavorful potato salad!

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