This Antipasto Potato Salad is where your favorite Italian antipasto platter meets a creamy-free, flavor-packed potato salad. This vibrant salad blends tender baby Yukon gold potatoes with tangy banana peppers, juicy cherry tomatoes, briny Castelvetrano olives, mozzarella pearls, fresh herbs, and savory sopressata. Tossed in a bold, zesty vinaigrette, this no-mayo potato salad is perfect for picnics, summer cookouts, or an upgraded weekday lunch.
Why You Will Love This Antipasto Potato Salad
- Loaded with Italian-Inspired Flavor: This Italian potato salad features antipasto favorites like olives, Italian meats, and mozzarella pearls for a bold, briny, and savory bite in every forkful.
- No Mayo, Just a Zesty Vinaigrette: Instead of a heavy creamy dressing, this recipe uses a tangy red wine vinaigrette with olive oil, lemon juice, and grainy mustard, making it lighter and more refreshing.
- Perfect for Summer and Entertaining: Great for BBQs, potlucks, or holidays, this potato salad with Italian meats and cheese holds up well at room temperature, and pairs beautifully with grilled mains.
- Make-Ahead Friendly: This no-mayo potato salad actually gets better as it sits, allowing the flavors to meld. Ideal for meal prep, or prepping the night before a party.
Main Ingredients with Possible Substitutions
- Baby Yukon Gold Potatoes: Red potatoes, fingerling potatoes
- Castelvetrano Olives: Black olives, kalamata olives, green olives, marinated artichoke hearts
- Sopressata: Salami, pepperoni, prosciutto, capicola
- Banana Peppers: Pepperoncini, roasted red peppers, chopped pickles
- Mozzarella Pearls: Cubed fresh mozzarella, burrata pieces, feta cheese
- Cherry Tomatoes: Grape tomatoes, diced Roma tomatoes
- Red Onion: Shallots, green onion, sweet onion
- Fresh Basil: Arugula, parsley, oregano
- Red Wine Vinegar: White wine vinegar, sherry vinegar, balsamic vinegar
- Grainy Mustard: Dijon mustard, stone-ground mustard
How to Prepare Antipasto Potato Salad
- Cut the potatoes in half and place them in a pot of cold, salted water.
- Bring to a boil, then reduce heat and continue at a soft boil until fork tender.
- Drain and lay the potatoes out on paper towels to remove excess moisture and allow them to cool.
- While the potatoes cook, whisk together all ingredients for the dressing in a bowl or shake in a jar.
- Once the potatoes are cool, add them to a large mixing bowl along with the cherry tomatoes, red onion, olives, sopressata, mozzarella pearls, banana peppers, and half of the fresh basil and parsley.
- Pour over the dressing, to your liking. Toss gently, adding more dressing, as needed to fully coat.
- Garnish with remaining herbs and a few cracks of black pepper.
How to Serve and Store
- Serve: This antipasto potato salad is best served at room temperature, or slightly chilled. Allow it to sit for about 15–30 minutes after tossing for the flavors to develop.
- Store: Store in an airtight container in the refrigerator for up to 3 days. Toss gently before serving again. This dish is not freezer-friendly.
Frequently Asked Questions
- Can I make this antipasto potato salad in advance? Yes! This salad tastes even better after a few hours in the fridge as the flavors continue to blend.
- What if I don’t like olives? You can omit them or use a milder variety like black olives or substitute with marinated artichoke hearts for a different briny element.
- Is this dish gluten-free? Yes, this antipasto potato salad is naturally gluten-free, just double-check your sopressata and mustard labels.
- Can I use a different type of potato? Yes. Red potatoes or fingerling potatoes will also work well—just keep them bite-sized and waxy in texture.
- What can I use instead of sopressata? Try salami, pepperoni, or even prosciutto for a slightly different flavor.
- What else can I add to this salad?
- Marinated artichoke hearts
- Roasted red peppers or sun-dried tomatoes
- Cubed provolone or shaved Parmesan
- Chopped pepperoncini
- Grilled zucchini or eggplant slices
- Capers or pickled onions
- Crumbled cooked bacon or pancetta
- Cooked chickpeas or white beans for a protein boost
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Antipasto Potato Salad
- Total Time: 20 minutes
- Yield: 6 to 8 servings 1x
Description
This Antipasto Potato Salad is where your favorite Italian antipasto platter meets a creamy-free, flavor-packed potato salad.
Ingredients
- 2 pounds baby Yukon gold potatoes, halved
- 1 teaspoon salt
- 2 cups cherry tomatoes, halved
- 1/4 red onion, sliced thin
- 1/3 cup Castelvetrano olives
- 4 ounces sopressata, cut into thin quarters
- 1/3 cup sliced banana peppers
- 8 ounces fresh mozzarella pearls
- 1/3 cup fresh torn basil
- 2 tablespoons fresh parsley
- Cracked black pepper, for garnish
For the Dressing:
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 garlic clove, minced
- 1 heaping teaspoon grainy mustard
- Juice of 1/2 lemon
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cut the potatoes in half and place them in a pot of cold, salted water.
- Bring to a boil, then reduce heat and continue at a soft boil until fork tender.
- Drain and lay the potatoes out on paper towels to remove excess moisture and allow them to cool.
- While the potatoes cook, whisk together all ingredients for the dressing in a bowl or shake in a jar.
- Once the potatoes are cool, add them to a large mixing bowl along with the cherry tomatoes, red onion, olives, sopressata, mozzarella pearls, banana peppers, and half of the fresh basil and parsley.
- Pour over the dressing, to your liking. Toss gently, adding more dressing, as needed to fully coat.
- Garnish with remaining herbs and a few cracks of black pepper.
- ENJOY!
Equipment
Notes
- Use waxy potatoes like baby Yukon golds or red potatoes—they hold their shape best after boiling.
- Don’t overcook the potatoes—they should be fork tender but not falling apart.
- Let the potatoes cool completely before tossing with the other ingredients to prevent melting the cheese.
- Make it ahead—this salad tastes even better after a few hours in the fridge.
- Toss gently to avoid breaking the potatoes or tearing the mozzarella pearls.
- Customize it! Swap in your favorite cured meats, olives, or pickled veggies.
- Be sure to salt the water for the potatoes.
- While the potatoes are cooking, prep the remaining ingredients, including the dressing.
- Store any leftover dressing in a sealed jar or airtight container in the refrigerator for up to 1 week. Use the dressing for salads, or as a marinade for chicken.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American, Italian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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