Creamy Antipasto Potato Salad
Antipasto Potato Salad
Antipasto Potato Salad
Ingredients
- Baby Yukon Gold potatoes weighing two pounds, cut into halves
- A pinch of kosher-style salt
- Half a cup of pure olive oil with a high oleic acid content
- A quarter cup of vinegar made from red wine
- One clove of garlic, finely grated
- A generous teaspoon of mustard from Dijon
- One teaspoon of seasoning blend with Italian herbs
- A quarter teaspoon of black pepper, freshly ground
- Half of a small red onion, sliced into thin pieces
- A twelve-ounce container of artichoke hearts in a marinade, drained of liquid
- Four ounces of Mozzarella cheese balls, cut in half
- A jar of sliced black olives weighing three point eight ounces
- Two cups of tomatoes of the cherry variety, cut into halves
- One cup of sliced cured meat, either soppressata or pepperoni
- A small quantity of fresh basil leaves, chopped coarsely
- A small quantity of fresh parsley leaves, chopped coarsely
Instructions
Step 1
Fill a large pot with cold water and add your potatoes, making sure they’re covered by about an inch. Stir in a generous handful of salt—it should taste nicely seasoned, like the water you’d boil pasta in. Bring it to a rolling boil, then cook until a paring knife slips into the thickest potato with almost no resistance, about 12 to 15 minutes. You want them tender all the way through, but still holding their shape for the salad.
Step 2
While the potatoes simmer, whisk the oil, vinegar, garlic, mustard, Italian seasoning, pepper, and a teaspoon of salt together in a large bowl. Keep whisking until the dressing comes together into one smooth, glossy mixture. You should see the garlic and herbs evenly dispersed, and it should smell bright and herby. That's your cue that it's ready — set it aside to meet the warm potatoes shortly.
Step 3
Once your potatoes are fork-tender, drain them well in a colander—give them a good shake to get rid of any excess water. While they're still steaming hot, tip the potatoes into your bowl of dressing and toss gently until every piece is nicely coated. Then let them cool on the counter for about 20 minutes, stirring once or twice, until they're just warm to the touch. That short rest lets the potatoes soak up all that savory goodness before you serve.
Step 4
Scatter the chopped red onion, drained artichoke hearts, torn mozzarella, olives, halved tomatoes, soppressata ribbons, and fresh basil and parsley right over the potatoes. Using a wide spatula, fold everything together gently, sweeping from the bottom up, just until the ingredients are evenly distributed. You’ll know it’s ready when every forkful looks like a little antipasto platter, with the potatoes still mostly intact and the dressing lightly coating everything.
Nutrition Information
My Tip
When cooking the potatoes, check for doneness after 12 minutes to avoid overcooking. This ensures they're tender but still hold their shape.
Leftovers
Store Antipasto Potato Salad in a glass container with a tight-fitting lid to keep it fresh for up to 3 days in the fridge. Reheat gently in the microwave or oven to preserve the potatoes' texture.
Make It Your Own
Try swapping the Italian seasoning for dried oregano to give it a more Greek flair. Use Kalamata olives for added depth.
