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Italian Potato Salad
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5 from 7 votes

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Italian
Keyword: 4th of july, make ahead
Servings: 6 -8 servings

Ingredients

Potato Salad Ingredients:

  • 2.5 pounds Yukon gold or red potatoes
  • 2 large handfuls fresh baby arugula
  • 2 cups baby mozzarella balls
  • 2 cups cherry or grape tomatoes halved
  • 1 (12-ounce) jar artichoke hearts drained and halved
  • 1 cup diced Italian salami (optional)
  • 1/2 cup sliced black olives
  • half of a small red onion thinly sliced
  • 1/3 cup finely-chopped fresh basil leaves
  • grated Parmesan cheese for serving (optional)

Italian Vinaigrette Ingredients:

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper

Instructions

  • 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.
  • Drain the potatoes in a colander and let cool for 20-30 minutes.
  • Meanwhile, whisk together the vinaigrette ingredients in a bowl (or shake vigorously in a mason jar) until evenly combined.
  • 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.
  • 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.
  • Refrigerate any leftovers in a sealed container for up to 3 days.