Antipasti Potato Salad

2 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Salami, mozzarella, pepperoncini, olives, red onions, and potatoes are tossed with a garlicky vinegar and oil dressing to make this tangy Antipasti Potato Salad.

Antipasto is one of Sean’s favorite things to order at an Italian restaurant. So, when I had the idea for this potato salad, I knew that it going to be a guaranteed win with him.

Antipasti Potato Salad

Similar to the very popular Garlic Lover’s Potato Salad this Antipasti Potato Salad works well at room temperature.

The Italian Potato Salad with Salami is another salad that also works nicely warm or at room temperature. And if I kick up the amount of meat in these potato salads just a bit, they work as a main dish as well for my guys.

What is Antipasto?

Traditionally the first course of an Italian meal, the usual Antipasto ingredients are cured meats, brined vegetables (i.e. olives, mushrooms, anchovies, pepperoncini, and/or anchovies), assorted cheeses, and other regional favorites.

Often served on a platter, this is a starter or appetizer course before a larger meal. My friend Brandy has a gorgeous example of an Antipasto Platter.

Antipasti vs Antipasto

If you’re serving more than one portion of Antipasto, it is called Antipasti. There is no other difference between the two. Antipasti is simply the plural of Antipasto.

This potato salad combines our favorite Antipasto flavors into a dish designed to serve a crowd.

Antipasti Potato Salad is a mayo-free option for summer barbecues

Classic Potato Salad Recipes

Are you a fan of the more traditional potato salads? Creamy dressings with plenty of egg too? Have you tried bacon in a potato salad yet? The salty, chewy, bites of bacon work beautifully.

Dill Pickle and Bacon Potato Salad and Ranch Potato Salad with Bacon and Eggs are both kid and adult favorites with everyone who has tried them.

The Cholula Potato Salad I shared a few weeks ago was an immediate win with my oldest son. As written, it’s just a tiny bit spicy with a hint a heat along with the dressing. That said, Sam’s a big fan of shaking more hot sauce over the top too.

Antipasti Potato Salad is a summer potluck favorite

Antipasti Potato Salad

  1. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Cook until fork-tender, about 10 minutes. Drain and let cool.
  2. While the potatoes are cooking, combine the olive oil, vinegar, garlic, salt, and pepper in a large mixing bowl. Stir to combine. When the cooked potatoes are cool, add them to the mixing bowl and toss to coat.
  3. Add the meat, cheese, olives, pepperoncini, and parsley. Stir to mix throughout. Taste the salad and add more salt and pepper, as needed.
  4. Serve immediately or refrigerate until ready to serve. This will keep nicely in the refrigerator for 2-3 days.

Antipasti Potato Salad is summer side dish you're sure to love

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Antipasti Potato Salad is a summer potluck favorite

Antipasti Potato Salad

5 from 1 vote
Pin Print Review
Servings: 8 servings

Ingredients 

  • 2 1/2 pounds russet potatoes, peeled and diced into 3/4-inch pieces
  • 8 ounces cured meats of your choice: salami, prosciutto, capocollo, etc sliced thin and quartered bite-size, about 2 cups worth
  • 6 ounces pearl mozzarella balls
  • 1 cup black olives, halved
  • 1 cup pepperoncinis, sliced thin
  • 1/2 small red onions, sliced thin and roughly chopped about 1/2 cup's worth
  • 1/4 fresh parsley, roughly chopped

Dressing Ingredients

  • 6 tablespoons olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt add more to taste
  • 1 teaspoon freshly ground black pepper

Instructions

  • Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
  • While the potatoes are cooking, combine the olive oil, vinegar, garlic, salt, and pepper in a large mixing bowl. Stir to combine. When the cooked potatoes are cool, add them to the mixing bowl and toss to coat.
  • Add the meat, cheese, olives, pepperoncini, and parsley. Stir to mix throughout. Taste the salad and add more salt and pepper, as needed. Serve immediately or refrigerate until ready to serve. This will keep nicely in the refrigerator for 2-3 days. Enjoy!

Nutrition

Calories: 404kcal · Carbohydrates: 28g · Protein: 14g · Fat: 27g · Saturated Fat: 7g · Cholesterol: 30mg · Sodium: 1219mg · Potassium: 745mg · Fiber: 3g · Sugar: 1g · Vitamin A: 119IU · Vitamin C: 21mg · Calcium: 109mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

If you're looking for a new summer side dish option, you've found it with this Antipasti Potato Salad

Filed under: , , , ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

2 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Susan Nelson Thibualt says

    This is surprisingly good! Trying it out ahead of time before I make for a group of 12 and it is definitely going to be on our menu! Thank you! Love many of your other things – and so glad I have found you blog.5 stars