Description
This Mediterranean potato salad is a vibrant and refreshing dish that beautifully blends tender Yukon Gold potatoes with tangy artichokes, juicy tomatoes, and savory soppressata. Perfect for summer gatherings, picnics, or as a light main course, this salad is not only delicious but also versatile.
Ingredients
Scale
- 2 lb baby Yukon Gold potatoes
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 clove garlic
- ½ small red onion
- 1 jar marinated artichoke hearts
- 4 oz mozzarella balls
- 2 cups cherry tomatoes
- 1 cup sliced soppressata or pepperoni
- Fresh basil and parsley
Instructions
- Cook the Potatoes: Boil halved Yukon Gold potatoes in salted water for 12–15 minutes until tender. Drain and set aside.
- Make the Dressing: Whisk together olive oil, red wine vinegar, grated garlic, Dijon mustard, Italian seasoning, black pepper, and salt in a large bowl.
- Combine Potatoes and Dressing: Add warm potatoes to the dressing, gently tossing to coat. Let cool for about 20 minutes.
- Add Vegetables and Meats: Stir in sliced red onion, artichokes, mozzarella, olives, cherry tomatoes, soppressata, basil, and parsley until well combined.
- Serve: Enjoy chilled or at room temperature as a delightful side dish or light meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 3g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg