Antipasto Potato Salad
Notes: this make-ahead salad is such a great, flavorful one. I think it gets better after a day in the fridge, so plan accordingly. I love adding fresh arugula or mixed greens when ready to serve.
Ingredients
- 2 lbs yukon gold potatoes halved crosswise
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1 tsp dijon mustard
- 1 tsp italian seasoning
- 1/2 small red onion thinly sliced
- 1 jar marinated artichoke hearts drained and chopped
- 4 oz mozzarella balls sliced (optional)
- 1 jar sliced black olives drained
- 2 cups cherry tomatoes halved
- 1/2 cup turkey pepperoni sliced
- 1 handful basil & parsley chopped
Instructions
- In a large pot, cover potatoes with water and bring to a boil. Cook until you can easily pierce with a fork, about 12-15 minutes
- While you wait, in a large bowl whisk dijon, oil, garlic, vinegar, seasoning and spices.
- Drain potatoes and add to dressing while still warm. Let cool for 15-20 minutes before adding the rest of the ingredients.
- Add onion, artichokes, mozzarella, olives, tomatoes, pepperoni, basil and parsley and toss well to combine.