Antipasto Potato Salad (Easy Italian Potato Salad Recipe)

This antipasto potato salad is the sort of aspect dish I like as a result of it manages to really feel each sensible and just a bit further. It has the consolation of a traditional potato salad, however as an alternative of leaning creamy and heavy, it goes daring with mozzarella, pepperoni, veggies, toasted pine nuts and a pointy crimson wine French dressing that makes the whole lot style brighter.

Ingredients for Antipasto Potato Salad

The ingredient record seems slightly lengthy, however you may need some already readily available! A full record of elements with measurements for this recipe is on the market within the printable recipe card under.

• Baby Yukon gold potatoes – These are ultimate as a result of they keep creamy and tender whereas additionally retaining their form.
• Red onion – Thinly sliced crimson onion provides chunk and sharpness that assist steadiness the potatoes and cheese.
• Small mozzarella balls – Mozzarella softens the sharper antipasto elements and makes the salad really feel slightly extra substantial.
• Pepperoni slices – Pepperoni offers the salad salt, spice, and that unmistakable cured-meat observe that pushes it into antipasto territory.
• Marinated artichokes – Artichokes add tang and complexity without having a lot further work.
• Sun dried tomatoes in oil – These add concentrated tomato taste and slightly sweetness. Make certain to empty first.
• Cucumber – I just like the contemporary, mild taste that cucumbers add to this salad, however be at liberty to go away them out.
• Pine nuts – Toasted pine nuts deliver slightly nuttiness and crunchy texture that retains the salad attention-grabbing.
• Dressing elements – For the dressing, we use a mixture of olive oil, crimson wine vinegar, contemporary garlic, Dijon mustard, honey, contemporary basil, parsley, kosher salt and floor white pepper.

How to Make Antipasto Potato Salad

This potato salad is very easy, you’ll wish to make it for all your picnics and get togethers!

1. Boil the potatoes. Fill a big Dutch oven or pot midway with water, deliver to a boil and add the cleaned and halved Yukon gold potatoes and coarse kosher salt. Boil till fork tender. Drain, rinse shortly with chilly water and set aspect to chill absolutely. If in a rush, place them in a bowl within the fridge.
2. Combine and toss remaining salad elements. In a big mixing bowl, mix the crimson onion, mozzarella, pepperoni, marinated artichokes, solar dried tomatoes in oil, cucumber and pine nuts. Toss to evenly combine.
3. Make dressing. In a big measuring cup or bowl, whisk collectively the olive oil, crimson wine vinegar, contemporary garlic, Dijon mustard, honey, contemporary basil, parsley, coarse kosher salt and floor white pepper.
4. Combine all elements and toss with dressing. Add the cooled potatoes to the massive mixing bowl. Pour the dressing over the potato salad and toss frivolously to mix. Cover and chill till able to serve.

Chef Tips

I’ve made this antipasto potato salad in my take a look at kitchen a number of instances to have the ability to deliver you the most effective ideas and tips.

• Let the potatoes cool absolutely – If the potatoes are too heat, the mozzarella can soften an excessive amount of and the salad can lose its clear texture.
• Don’t overcook the potatoes – You need them fork tender, not falling aside. A potato salad like this could nonetheless have distinct items.
• Drain the artichokes and sun-dried tomatoes properly – These elements deliver nice taste, however an excessive amount of of their packing liquid can muddy the dressing.
• Toss gently – This will not be the sort of potato salad you wish to mash collectively. Gentle tossing retains all of the elements intact and makes the salad prettier.

What to Serve with Antipasto Potato Salad

This salad works superbly as a part of a much bigger unfold with antipasto skewers, grilled greens, or crusty bread. It additionally pairs properly with these mains:

Easy Variations and Add-Ins

There are loads of methods to make this antipasto potato salad your personal. Here are just a few concepts.

• Add olives – Add sliced black olives for a extra traditional antipasto really feel
• Meat swap – Swap the pepperoni for salami or soppressata
• Add some peppers – Add roasted crimson peppers for further sweetness, or banana peppers for further tang
• Switch the cheese – Use provolone as an alternative of mozzarella for a sharper cheese profile
• Swap the nuts – Use toasted almonds as an alternative of pine nuts if wanted

Storage and Freezing

Storage: Store antipasto potato salad in an hermetic container within the fridge for as much as 3 days. Because it’s vinaigrette-based, it tends to carry up higher than a creamy potato salad, although the cucumber is freshest nearer to serving.

Freezing: I don’t suggest freezing this salad. The elements will turn into fairly soggy upon thawing.

Frequently Asked Questions

More Potato Side Dishes

If it have been as much as me, potatoes could be their very own meals group! Here are a few of my favorites.

Antipasto Potato Salad Recipe

This antipasto potato salad is filled with potatoes, mozzarella, pepperoni, greens and a crimson wine French dressing for a simple aspect dish.

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Chill Time: 1 hour hr

Total Time: 1 hour hr 30 minutes minutes

Cook ModePrevent your display screen from going darkish

Servings: 12

• 2 kilos child Yukon gold potatoes , cleaned and halved
• 1 tablespoon coarse kosher salt
• 1/2 cup crimson onion , thinly sliced
• 1/2 cup small mozzarella balls , halved
• 1/2 cup pepperoni slices , reduce into quarters
• 1/2 cup marinated artichokes , drained and coarsely chopped
• 1/2 cup solar dried tomatoes in oil , drained and chopped
• 1/2 cup cucumber , sliced and halved
• 2 tablespoons pine nuts , toasted
• 1/2 cup further virgin olive oil
• 1/2 cup crimson wine vinegar
• 2 cloves contemporary garlic , grated
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or agave nectar
• 1-2 tablespoons contemporary basil , chiffonade reduce
• 1-2 tablespoons contemporary flat leaf parsley , leaves solely, roughly chopped
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon floor white pepper

• Fill a big Dutch oven or pot midway with water, deliver to a boil and add the cleaned and halved 2 kilos child Yukon gold potatoes and 1 tablespoon coarse kosher salt. Boil till fork tender. Drain, rinse shortly with chilly water and set aspect to chill absolutely. If in a rush, place them in a bowl within the fridge.

• In a big mixing bowl, mix the thinly sliced 1/2 cup crimson onion, halved 1/2 cup small mozzarella balls, quartered 1/2 cup pepperoni slices, roughly chopped 1/2 cup marinated artichokes, drained and chopped 1/2 cup solar dried tomatoes in oil, seeded and chopped 1/2 cup cucumber and 2 tablespoons pine nuts. Toss to evenly combine.

• In a big measuring cup or bowl, whisk collectively the 1/2 cup further virgin olive oil, 1/2 cup crimson wine vinegar, minced or grated 2 cloves contemporary garlic, 1 tablespoon Dijon mustard, 1 tablespoon honey or agave nectar, chopped or chiffonade 1-2 tablespoons contemporary basil , chopped 1-2 tablespoons contemporary flat leaf parsley, 1 teaspoon coarse kosher salt and 1/2 teaspoon floor white pepper.

• Add the cooled potatoes to the massive mixing bowl. Pour the dressing over the potato salad and toss frivolously to mix. Cover and chill till able to serve.

• If you’ve got tried this recipe, come again and tell us the way it was within the feedback or star scores.

Storage: Store antipasto potato salad in an hermetic container within the fridge for as much as 3 days. Because it’s vinaigrette-based, it tends to carry up higher than a creamy potato salad, although the cucumber is freshest nearer to serving.
Freezing: I don’t suggest freezing this salad. The elements will turn into fairly soggy upon thawing.

Calories: 215 kcal, Carbohydrates: 17 g, Protein: 4 g, Fat: 15 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 0.1 g, Cholesterol: 6 mg, Sodium: 916 mg, Potassium: 441 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 186 IU, Vitamin C: 23 mg, Calcium: 35 mg, Iron: 1 mg

Author: Jessica Formicola

Calories: 215

Course: Salad, Side Dish

Cuisine: American, Italian

Keyword: antipasto potato salad, antipasto salad with potatoes, Italian potato salad, potato salad with salami