Antipasto Potato salad is about as classic a summer side as it gets, and we love experimenting with different flavor combinations, like our tzatziki or loaded baked potato salad. Though a traditional creamy dressing is delicious, it can sometimes be heavy and leave too little room for the main event. 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.
When you don’t have all night to nibble cured meats, olives and cheese in an ad hoc dinner, this antipasto-style salad satisfies that craving but is also robust enough to serve as a main course.
If rushed for time, chop the ingredients while the potatoes are boiling. When you have time for a more refined approach, slice and arrange the ingredients Niçoise-salad style. Alter the amounts and ingredients according to your mood. (Try using your standard vinaigrette, substituting mozzarella for feta or adding a handful of steamed green beans.)
Also Read: Paneer Butter Masala Recipe
INGREDIENTS For 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
Directions For Making This Recipe
Bring a large pot of water to a rolling boil. Add the potatoes, reduce the heat slightly so the water boils gently and cook just until the potatoes are tender, 7 to 10 minutes, depending on the size. Remove from the heat, drain in a colander and sprinkle with the vinegar. Let the potatoes sit until cool enough to handle, then transfer to a large bowl.
To the bowl, add the salami, feta, bell pepper, onion or scallion, olives and basil and gently toss to combine. Add the oil, season to taste with the salt and pepper and toss to combine. Taste, and season with more salt and/or pepper, if desired. Serve right away or cover and refrigerate until ready to serve.
