Antipasto Potato Salad Recipe

Hey buddy, imagine this: you’re staring at the same old mayo-drenched potato salad at every BBQ, feeling zero excitement. Then BAM—enter this antipasto potato salad that basically throws an Italian party in a bowl with zero guilt. It’s loaded with all the goodies from your favorite charcuterie board (salami, olives, cheese, you name it), tossed with tender potatoes and a zippy vinaigrette that soaks in like magic. No heavy mayo, no boring vibes. Just pure, crave-worthy deliciousness that makes people go “Wait, what is this?!” and then beg for seconds. Let’s make it happen, shall we?

Why This Recipe is Awesome

Look, regular potato salad is fine… if you’re into playing it safe. But this one? It’s the rebellious cousin who shows up with all the flavor fireworks. No mayo means it’s lighter, perfect for hot days when you don’t want to feel like you swallowed a brick. The potatoes drink up that tangy vinaigrette while still warm, so every bite bursts with Italian antipasto magic—salty, briny, cheesy, herby goodness. It’s make-ahead friendly (tastes even better after chilling), crowd-pleasing AF, and honestly idiot-proof. I mean, even if you forget an ingredient or two, it’ll still slap. Bonus: it doubles as a side or a light main if you’re feeling lazy. Win-win.

Ingredients You’ll Need

Grab these bad boys—nothing fancy, just stuff that screams “Italian vacation in food form”:

• 2 lbs baby Yukon Gold potatoes (halved; they’re buttery and cute—don’t sub with russets unless you hate joy)
• Kosher salt (for the potato water and seasoning—don’t skimp)
• 1/2 cup extra-virgin olive oil (the good stuff; it’s basically the soul of the dressing)
• 1/4 cup red wine vinegar (tangy kick—balsamic works if you’re feeling fancy)
• 1 clove garlic, minced (because garlic makes everything better, duh)
• 1 tsp Dijon mustard (for that subtle emulsified creaminess without actual cream)
• 1 cup sliced soppressata or salami, quartered (spicy or mild—your call, but spicy wins IMO)
• 1 (12-oz) jar marinated artichoke hearts, drained and quartered (briny heaven)
• 1/2 small red onion, thinly sliced (soak in ice water if you want less bite)
• 1 cup mixed olives (Castelvetrano and Kalamata combo is chef’s kiss—pitted, please)
• 2 cups cherry tomatoes, halved (juicy pops of sweetness)
• 8 oz fresh mozzarella pearls (those tiny balls are adorable and melty in the best way)
• Fresh basil and parsley, torn/chopped (about 1/3 cup each—don’t skip the herbs!)
• Black pepper to taste (fresh cracked, obviously)

See? Easy peasy. No weird hunts required.

Step-by-Step Instructions

1. Boil those potatoes: Toss the halved baby Yukons in a pot, cover with cold water, add a generous pinch of salt. Bring to a boil, then simmer until fork-tender (about 10-15 mins). Drain and let them cool slightly—warm potatoes absorb dressing like champs.
2. Whip up the vinaigrette: In a jar or bowl, shake/whisk together olive oil, red wine vinegar, minced garlic, Dijon, a pinch of salt, and pepper. Taste it—adjust if it needs more zing.
3. Dress while warm: Dump the warm potatoes in a big bowl. Pour about 3/4 of the dressing over them and toss gently. Let them sit 10 mins to soak it all up. This is the flavor-secret step.
4. Add the fun stuff: Throw in the soppressata/salami, artichokes, red onion, olives, tomatoes, and herbs. Toss again. Now add the mozzarella pearls last (so they don’t melt into goo).
5. Finish and chill: Drizzle the remaining dressing if it looks dry, season with extra salt/pepper. Give it one final gentle toss. Serve room temp or chill for an hour—flavors meld like besties.

Boom. Done in under 45 mins active time. Pat yourself on the back.

Common Mistakes to Avoid

• Adding cheese too early: Hot potatoes + mozzarella = melty mess. Wait till things cool a bit, unless you want stringy sadness.
• Skipping the warm dressing soak: Cold potatoes repel flavor like a bad date. Always dress ’em warm!
• Overcooking the potatoes: Mushy spuds = sad salad. Fork-tender, not falling apart.
• Forgetting to taste the dressing: Too bland? Add more vinegar. Too sharp? More oil. Don’t wing it blindly.
• Using low-quality olives/meats: Cheap stuff tastes cheap. Splurge a little—your tastebuds will thank you.

Rookie moves, but we’ve all been there. No judgment.

Alternatives & Substitutions

Gluten-free? Already is—just check your salami. Want it vegetarian? Skip the meat or swap in roasted chickpeas for crunch. No soppressata? Pepperoni, prosciutto, or even turkey salami works (though purists might side-eye you). Hate olives? Sub extra artichokes or capers for that briny hit. Vegan mode: ditch the cheese and meat, add more veggies or plant-based alternatives. Fresh mozzarella pearls too pricey? Use cubed provolone or feta. Pro tip: banana peppers or giardiniera add extra zip if you like heat. Make it your own—no one’s judging your fridge raid.

FAQs

Can I make this ahead of time?

Heck yes—in fact, do it! Make it a day ahead; the flavors get even more magical after chilling. Just add fresh herbs right before serving so they don’t wilt.

Is this potato salad mayo-free?

Yup, 100% vinaigrette-based. Lighter, zingier, and way better for picnics (no spoilage worries in the heat).

What potatoes work best here?

Baby Yukon Golds are gold (pun intended)—creamy, thin-skinned, no peeling needed. Reds or fingerlings are solid backups. Avoid big russets; they’re too starchy.

How long does it last in the fridge?

About 3-4 days in an airtight container. It gets better on day 2. Stir before serving if it soaks up too much dressing.

Can I serve it warm?

Totally! It’s killer warm right after tossing, or room temp for BBQs. Chilled is great too—versatile little guy.

No red wine vinegar—what now?

Apple cider or white wine vinegar steps in. Balsamic adds sweetness but darkens the color a bit.

Is it spicy?

Not inherently, unless you use spicy salami or add peppers. Customize the heat level to your crowd.

Final Thoughts

Alright, friend, you’ve got this killer antipasto potato salad in your arsenal now—fancy enough to impress, easy enough that you can make it half-asleep. It’s the perfect sidekick for grilled meats, a standalone lunch star, or that dish everyone fights over at potlucks. Whip it up, take a bite, and prepare for the compliments. You’ve just leveled up your salad game. Now go forth, cook, eat, and maybe share… or don’t. I won’t tell. Enjoy! 🍴

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