Antipasto Potato Salad Recipe
This Antipasto Potato Salad Recipe combines tender potatoes, marinated vegetables, cured meats, and a tangy olive oil dressing for a bold, flavorful side dish or meal. Perfect for barbecues, potlucks, or Italian-inspired dinners, this salad is easy to make and bursting with vibrant flavors!
Ingredients
- 2 lbs waxy potatoes e.g., red potatoes or Yukon Golds, cut into bite-sized pieces
- 1 cup marinated artichoke hearts chopped
- ½ cup salami or pepperoni diced
- ½ cup cubed mozzarella or provolone cheese
- ½ cup Kalamata or green olives halved
- 1 cup cherry tomatoes halved
- 2 tablespoons fresh parsley or basil chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 10–15 minutes, or until fork-tender. Drain and let cool.
- While the potatoes cool, chop the marinated artichokes, salami, cheese, olives, cherry tomatoes, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- In a large mixing bowl, combine the cooled potatoes with the chopped ingredients. Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving. Enjoy chilled or at room temperature.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make It Vegetarian: Omit the salami and add roasted red peppers or more olives for a vegetarian-friendly version.
- Bite-Sized Pieces: Cut all ingredients into similarly sized pieces for even distribution and easier eating.
Nutrition
Calories: 210kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 21mgSodium: 157mgPotassium: 744mgFiber: 3gSugar: 3gVitamin A: 465IUVitamin C: 26mgCalcium: 25mgIron: 2mg
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