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
Step 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.
Step 2
Drain the potatoes in a colander and let cool for 20-30 minutes.
Step 3
Meanwhile, whisk together the vinaigrette ingredients in a bowl (or shake vigorously in a mason jar) until evenly combined.
Step 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.
Step 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.
Step 6
Refrigerate any leftovers in a sealed container for up to 3 days.
Step 7
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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.
