Antipasto Potato Salad

Ingredients

• 2 pounds Baby Yukon Gold Potatoes (halved)

• add Salt

• ½ cup Extra-Virgin Olive Oil

• ¼ cup Red Wine Vinegar

• 1 clove Garlic (finely grated)

• 1 heaping teaspoon Dijon Mustard

• 1 teaspoon Italian Seasoning

• ¼ teaspoon Black Pepper (freshly ground)

• ½ Small Red Onion (thinly sliced)

• 1 (12-ounce) jar Marinated Quartered Artichoke Hearts (drained)

• 4 ounces Mozzarella Balls (halved)

• 1 (3.8-ounce) jar Black Olives (sliced)

• 2 cups Cherry Tomatoes (halved)

• 1 cup Pepperoni (or sliced soppressata)

• add small handful Fresh Basil Leaves (chopped)

• add small handful Fresh Parsley (chopped)

Directions

1. Boil the Potatoes: Place the halved baby Yukon Gold potatoes in a large pot. Cover them with cold water, add a generous pinch of salt, and bring to a boil. Cook until the potatoes are tender, about 12 to 15 minutes. Check doneness with a fork.

2. Prepare the Dressing: While the potatoes are boiling, whisk together the extra-virgin olive oil, red wine vinegar, finely grated garlic, Dijon mustard, Italian seasoning, freshly ground black pepper, and a pinch of salt in a large mixing bowl.

3. Drain and Dress Potatoes: Once the potatoes are cooked, drain them thoroughly. While they are still hot, add them to the bowl with the dressing. Toss gently to coat the potatoes in the flavorful mixture. Allow them to cool for about 20 minutes.

4. Combine All Ingredients: After the potatoes have cooled, add the thinly sliced red onion, drained marinated artichoke hearts, halved mozzarella balls, sliced black olives, halved cherry tomatoes, and sliced soppressata or pepperoni to the bowl. Gently toss until everything is well combined.

5. Add Fresh Herbs: Finally, sprinkle the chopped fresh basil leaves and parsley over the salad. Give it one last gentle toss to distribute the herbs evenly.