Antipasto Potato Salad Recipe
Introduction
This Antipasto Potato Salad is a delightful twist on classic potato salad, packed with vibrant Mediterranean flavors. Combining tender baby Yukon Gold potatoes with savory meats, fresh herbs, and tangy vegetables, it makes a perfect side or light meal.
Ingredients
- 2 lb. baby Yukon Gold potatoes, halved
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, grated
- 1 heaping tsp. Dijon mustard
- 1 tsp. Italian seasoning
- 1/4 tsp. freshly ground black pepper
- 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
- 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
- Step 1: In a large pot, cover the halved potatoes with water and generously season with kosher salt. Bring to a boil and cook until the potatoes are easily pierced with a knife, about 12 to 15 minutes.
- Step 2: While the potatoes cook, whisk together the olive oil, red wine vinegar, grated garlic, Dijon mustard, Italian seasoning, black pepper, and 1 teaspoon salt in a large bowl.
- Step 3: Drain the potatoes and add them to the dressing while still hot. Toss gently to coat and let cool for 20 minutes to allow flavors to meld.
- Step 4: Add the sliced red onion, artichoke hearts, halved mozzarella balls, black olives, halved cherry tomatoes, sliced soppressata, chopped basil, and parsley. Toss gently until everything is well combined.
Tips & Variations
- Use fingerling potatoes or red potatoes if Yukon Golds are unavailable; they hold their shape well when cooked.
- For a vegetarian version, omit the soppressata and add roasted red peppers or sun-dried tomatoes for extra flavor.
- Make this salad a few hours ahead to allow the flavors to deepen, but add fresh herbs just before serving for brightness.
Storage
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the salad is best served chilled or at room temperature. When ready to serve again, stir gently and consider adding a splash of olive oil or vinegar if it seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of baby Yukon Golds?
Yes, regular potatoes like Russets can be used, but baby Yukon Golds or fingerlings are preferred because they hold their shape better and have a creamier texture.
Is it necessary to add the dressing while the potatoes are hot?
Yes, adding the dressing when the potatoes are still warm helps them absorb the flavors better, resulting in a more flavorful salad.
PrintAntipasto Potato Salad Recipe
This Antipasto Potato Salad is a vibrant and flavorful twist on traditional potato salad, combining tender baby Yukon Gold potatoes with classic antipasto ingredients like marinated artichoke hearts, mozzarella balls, black olives, cherry tomatoes, and savory soppressata. Tossed in a tangy red wine vinegar and Italian seasoning dressing, it’s perfect as a hearty side dish or a light main course that brings Mediterranean flair to any meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Potatoes
- 2 lb. baby Yukon Gold potatoes, halved
- Kosher salt (for boiling water, 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
- 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
- Cook Potatoes: In a large pot, cover the halved baby Yukon Gold potatoes with water and generously season 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.
- Prepare Dressing: While the potatoes cook, whisk together the extra-virgin olive oil, red wine vinegar, grated garlic clove, Dijon mustard, Italian seasoning, freshly ground black pepper, and 1 teaspoon of salt in a large bowl until well combined.
- Combine Potatoes with Dressing: Drain the cooked potatoes and immediately add them, while still hot, to the bowl with the dressing. Toss thoroughly to ensure all potatoes are coated. Allow the mixture to cool for about 20 minutes, letting the flavors meld.
- Add Antipasto Ingredients: Once cooled, add the thinly sliced red onion, drained marinated artichoke hearts, halved mozzarella balls, sliced black olives, halved cherry tomatoes, sliced soppressata or pepperoni, and the coarsely chopped fresh basil and parsley to the potatoes.
- Toss and Serve: Gently toss all ingredients together until well combined, being careful not to break up the potatoes. Serve at room temperature or chilled as desired.
Notes
- Use baby Yukon Gold potatoes for their creamy texture and thin skins which do not require peeling.
- The salad can be made a few hours in advance and refrigerated to allow flavors to deepen.
- Substitute soppressata with pepperoni or any cured Italian meat of choice for a different flavor profile.
- Adjust the amount of vinegar and oil to your taste preference for acidity and richness.
- For a vegetarian version, omit the soppressata and consider adding marinated mushrooms or roasted red peppers instead.
Keywords: antipasto potato salad, Italian potato salad, baby Yukon Gold potatoes, antipasto recipe, potato salad with mozzarella and artichokes, Mediterranean potato salad
