Description
A delicious and hearty potato salad inspired by traditional antipasto ingredients, perfect for gatherings and picnics.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 cup black olives, pitted and sliced
- 1 cup salami, diced
- 1/2 cup mozzarella balls, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- In a large bowl, combine the cooled potatoes with cherry tomatoes, olives, salami, mozzarella, red onion, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the potato mixture and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a vegetarian version, omit the salami.
- This salad can be made a day in advance for better flavor.
- Feel free to add more vegetables like bell peppers or artichokes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg