Antipasto Potato Salad
- 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
- 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!
