Antipasto Potato Salad



  • 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

How to: 
  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. 

  2. Meanwhile, in a large bowl, whisk oil, vinegar, garlic, mustard, Italian seasoning, pepper, and 1 teaspoon salt.

  3. Drain potatoes, add to dressing while still hot, and toss to combine. Let cool 20 minutes. 

  4. Add onion, artichokes, mozzarella, olives, tomatoes, soppressata, basil, and parsley. Gently toss until well combined.

No comments:

Post a Comment