Description
This Antipasto Potato Salad is where your favorite Italian antipasto platter meets a creamy-free, flavor-packed potato salad.
Ingredients
Units Scale
- 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