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–+ servings

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.
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Course Appetizer, dinner, lunch, Salad
Servings 6

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.