Italian Potato Salad
Total Time
60 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(6)
Ingredients
6-8 servings
- 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)
- 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
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Preparation
Chef’s notes
Feel free to improvise and add in whatever ingredients you love best.
Toasted pine nuts or walnuts would add a nice crunch.
Sliced carrots, bell peppers, or celery can be added.
Include roasted red peppers, pepperoncini peppers, sun-dried tomatoes, white beans, capers, or different kinds of olives.
Use creamy burrata, salty Pecorino, or soft provolone cheese instead of mozzarella.
Make it vegetarian by omitting the salami.
Make it vegan by omitting both salami and cheese.
Ensure all ingredients are certified gluten-free for a gluten-free version.