Potato salad is about as classic a summer side as it gets, and we love experimenting with different flavor combinations. If you’re looking to lighten up your usual potato salad, look no further—this version is bursting with all the flavors of your favorite antipasto.
Ingredients
Ingredients
2 lb. baby Yukon Gold potatoes, halved
Kosher salt
1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
1 clove garlic, finely 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 c. cherry tomatoes, halved
1 c. sliced soppressata or pepperoni
Small handful fresh basil leaves, chopped
Small handful fresh parsley, chopped
Directions
Directions
Step 1
In a large pot, cover potatoes with water; generously season with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes.
Step 2
Meanwhile, in a large bowl, whisk oil, vinegar, garlic, mustard, Italian seasoning, pepper, and 1 teaspoon salt.
Step 3
Drain potatoes, add to dressing while still hot, and toss to combine. Let cool 20 minutes.
Step 4
Add onion, artichokes, mozzarella, olives, tomatoes, soppressata, basil, and parsley. Gently toss until well combined.