Ingredients
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2 lb. baby Yukon Gold potatoes, halved
Kosher salt
1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
1 clove garlic, finely grated
1 heaping tsp. Dijon mustard
1 tsp. Italian seasoning
1/4 tsp. freshly ground black pepper
1/2 small red onion, thinly sliced
1 (12-oz.) jar marinated quartered artichoke hearts, drained
4 oz. mozzarella balls, halved
1 (3.8-oz.) jar sliced black olives
2 c. cherry tomatoes, halved
1 c. sliced soppressata or pepperoni
Small handful fresh basil leaves, chopped
Small handful fresh parsley, chopped
Directions
Step 1
In a large pot, cover potatoes with water; generously season with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes.
Step 2
Meanwhile, in a large bowl, whisk oil, vinegar, garlic, mustard, Italian seasoning, pepper, and 1 teaspoon salt.
Step 3
Drain potatoes, add to dressing while still hot, and toss to combine. Let cool 20 minutes.
Step 4
Add onion, artichokes, mozzarella, olives, tomatoes, soppressata, basil, and parsley. Gently toss until well combined.
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