Antipasto Potato Salad

Discover Antipasto Potato Salad. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 lb. baby Yukon Gold potatoes, halved ↔ Replace
• Kosher salt ↔ Replace
• 1/2 c. extra-virgin olive oil ↔ Replace
• 1/4 c. red wine vinegar ↔ Replace
• 1 garlic clove, grated ↔ Replace
• 1 heaping tsp. Dijon mustard ↔ Replace
• 1 tsp. Italian seasoning ↔ Replace
• 1/4 tsp. freshly ground black pepper ↔ Replace
• 1/2 small red onion, thinly sliced ↔ Replace
• 1 (12-oz.) jar marinated quartered artichoke hearts, drained ↔ Replace
• 4 oz. mozzarella balls, halved ↔ Replace
• 1 (3.8-oz.) jar sliced black olives ↔ Replace
• 2 c. cherry tomatoes, halved ↔ Replace
• 1 c. sliced soppressata or pepperoni ↔ Replace
• Small handful of fresh basil leaves, coarsely chopped ↔ Replace
• Small handful of fresh parsley leaves, coarsely chopped ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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