This amazing Italian Potato Salad combines tender potatoes with tomatoes, mozzarella, artichoke hearts, black olives, capers, red onions, and pepperoncini, all drizzled with a red wine vinaigrette. This unique potato salad is bursting with flavor.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Italian seasoning: Italian Seasoning or fresh or dried herbs like thyme, rosemary, basil, and parsley.
- Yukon Gold potatoes: My go-to potato for this recipe is Yukon Gold. They are slightly waxy, so they don’t break down, and their skins are thin and tender, making them perfect for potato salad.
- Tomatoes: grape, cherry, or any hearty meaty tomato.
- Mozzarella: pearls, balls, or cubes
- Artichoke hearts: I like the canned artichoke hearts packed in water. Drain to remove any excess moisture. You can use the ones packed in oil, but drain them well.
- Capers: Drain and rinse them to remove the excess salt.
- Pepperoncini: I use the pre-sliced pepperoncini, but you can use whole ones and slice them.
How To Make Italian Potato Salad
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Boil the potatoes until tender. Plunge into an ice bath. Dry the potatoes and cube them.
- Whisk the vinaigrette ingredients together.
- Put the potatoes, grape tomatoes, mozzarella pearls, artichoke hearts, black olives, capers, red onions, and pepperoncini in a large serving bowl.
- Drizzle with the Italian vinaigrette and toss to coat.
Serving Suggestions
- Chicken: Marinated grilled chicken, oven-baked barbecued chicken, or baked chicken parmesan.
- Pork: Grilled pork tenderloin, baked pork chops, or Parmesan-crusted pork chops.
- Beef: Cast iron skillet steak, Italian meatloaf, or oven-baked beef brisket.
Italian Potato Salad
This amazing Italian Potato Salad combines tender potatoes with tomatoes, mozzarella, artichoke hearts, black olives, capers, red onions, and pepperoncini, all drizzled with a red wine vinaigrette.
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Servings: 8 servings
Calories: 374kcal
Ingredients
Italian Vinaigrette
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic crushed
- 2 teaspoons granulated sugar
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Potato Salad
- 2.5 lbs Yukon Gold potatoes
- 1 tablespoon salt
- 1½ cups grape tomatoes halved
- 8 ounces mozzarella pearls
- 1 14-ounce can quartered artichoke hearts
- ⅔ cup sliced black olives
- 1 tablespoon capers
- ⅓ cup thinly sliced red onions
- ¼ cup sliced pepperoncini
- chopped fresh parsley
Instructions
- Place the potatoes in a large pot and fill it with cold water. Add the salt and bring the pot to a boil. Reduce to a simmer and cook for 20-22 minutes or just until the potatoes are fork-tender. Plunge the potatoes into an ice bath to stop the cooking process. Once cool, remove the potatoes and dry them to remove excess water. Dice the potatoes into bite-sized pieces.
- Whisk the olive oil, red wine vinegar, garlic, granulated sugar, Italian seasoning, salt, and freshly ground black pepper in a bowl or shake the contents in a mason jar.
- Put the potatoes, grape tomatoes, mozzarella pearls, artichoke hearts, black olives, capers, red onions, and pepperoncini in a large serving bowl.
- Drizzle with the Italian vinaigrette and toss to coat. Garnish with chopped fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 374kcal | Carbohydrates: 31g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 1649mg | Potassium: 719mg | Fiber: 5g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 33mg | Calcium: 178mg | Iron: 2mg
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