Antipasto Potato Salad

Posted on March 10, 2025

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Antipasto Potato Salad

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  • Prep Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Salad

Ingredients

Scale
  • 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)


Instructions

  1. Boil the potatoes in salted water until tender, about 12 to 15 minutes.
  2. While the potatoes cook, whisk together olive oil, red wine vinegar, garlic, mustard, Italian seasoning, pepper, and salt in a large bowl.
  3. Drain the potatoes and add them to the dressing while still hot. Toss to coat and let cool for 20 minutes.
  4. 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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