Antipasto Potato Salad

Potato salad is about as classic a summer side as it gets, and we love experimenting with different flavor combinations, like our tzatziki or loaded baked potato salad. Though a traditional creamy dressing is delicious, it can sometimes be heavy and leave too little room for the main event. If you’re looking to lighten up your usual potato salad, look no further—this version is bursting with all the flavors of your favorite antipasto.

The base of this recipe is a simple vinaigrette dressing that soaks into the warm potatoes. Beyond that, you’ve got some options for your mix-ins. We kept ours very reminiscent of all the flavor notes of an antipasto, but feel free to switch it up:

—We love using baby Yukon golds here because they are about 1 1/2" in diameter and have a buttery soft inside. If you can’t find them, use larger Yukon Golds or small red potatoes, cut into 1" chunks.
—Artichoke hearts and olives add a salty, briny bite we think is a must. This recipe called for black olives, but nearly any kind would be great—just halve or slice them before adding to the salad.
—Cherry tomatoes add freshness and a beautiful pop of color—use a red, yellow, and orange baby tomato medley to add even more fun.
—Use whatever small mozzarella balls you like. Some grocery stores carry super-tiny mozzarella balls called “pearls” that would be extra adorable here. Whatever you do, make sure to add the cheese after the potatoes have cooled for a while. This way they won’t melt, and you can preserve their creamy saltiness that makes this salad sing.

Made this? Let us know how it went in the comments below.