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Antipasto Potato Salad

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

Ingredients

  • 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!