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Italian Potato Salad
This Italian Potato Salad recipe is loaded up with lots of savory antipasto ingredients, tossed in a zesty Italian vinaigrette, and is so flavorful and hearty and delicious! See notes above for possible ingredient variations.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for ⏱️ 5-8 minutes or until the potatoes pierce easily with a fork.
2
Drain the potatoes in a colander and let cool for ⏱️ 20-30 minutes.
3
Meanwhile, whisk together the vinaigrette ingredients in a bowl (or shake vigorously in a mason jar) until evenly combined.
4
Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, arugula, mozzarella, tomatoes, artichokes, salami (if using), olives, onion and basil. Toss gently until evenly combined.
5
Taste and season with additional salt and pepper if needed, to taste. Serve immediately, sprinkled with Parmesan cheese. Or cover the bowl and refrigerate for ⏱️ 1-2 hours and then serve the potato salad chilled.
grated Parmesan cheese (for serving (optional))
6
Refrigerate any leftovers in a sealed container for up to 3 days.
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