Italian Potato Salad

Name: Italian Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2.5 pounds Yukon gold or red potatoes; 2 large handfuls fresh baby arugula; 2 cups baby mozzarella balls; 2 cups cherry or grape tomatoes, halved; 1 (12-ounce) jar artichoke hearts, drained and halved; 1 cup diced Italian salami (optional); 1/2 cup sliced black olives; half of a small red onion, thinly sliced; 1/3 cup finely-chopped fresh basil leaves; grated Parmesan cheese, for serving (optional); 1/3 cup olive oil; 3 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon dried thyme; 1 teaspoon fine sea salt; 1/2 teaspoon freshly-cracked black pepper

This Italian Potato Salad recipe is loaded up with lots of savory antipasto ingredients, tossed in a zesty Italian vinaigrette, and is so flavorful and hearty and delicious! See notes above for possible ingredient variations.

⏱️ 60 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

6 servings

2.5 pounds Yukon gold or red potatoes
2 large handfuls fresh baby arugula
2 cups baby mozzarella balls
2 cups cherry or grape tomatoes, halved
1 (12-ounce) jar artichoke hearts, drained and halved
1 cup diced Italian salami (optional)
1/2 cup sliced black olives
half of a small red onion, thinly sliced
1/3 cup finely-chopped fresh basil leaves
grated Parmesan cheese, for serving (optional)
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper

Steps

Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
Drain the potatoes in a colander and let cool for 20-30 minutes.
Meanwhile, whisk together the vinaigrette ingredients in a bowl (or shake vigorously in a mason jar) until evenly combined.
Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, arugula, mozzarella, tomatoes, artichokes, salami (if using), olives, onion and basil. Toss gently until evenly combined.
Taste and season with additional salt and pepper if needed, to taste. Serve immediately, sprinkled with Parmesan cheese. Or cover the bowl and refrigerate for 1-2 hours and then serve the potato salad chilled.
Refrigerate any leftovers in a sealed container for up to 3 days.

💰 Cost Estimate

Total Ingredients Rp 64.850

Per Serving Rp 10.808/serving

🏠 Save ~Rp 129.700 compared to buying!

📋 Price Breakdown (19% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
Yukon gold or red potatoes	2.5 pounds	-	-
handfuls fresh baby arugula	2 large	Rp 16.000/kg	Rp 3.200
baby mozzarella balls	2 cups	-	-
cherry or grape tomatoes	2 cups	Rp 12.000/kg	Rp 2.400
	1	-	-
diced Italian salami	1 cup	Rp 5.000/ikat	Rp 59.250
sliced black olives	0.5 cup	-	-
half of a small red onion	-	-	-
finely-chopped fresh basil leaves	0.3333333333333333 cup	-	-
grated Parmesan cheese	-	-	-
olive oil	0.3333333333333333 cup	-	-
red wine vinegar	3 tablespoons	-	-
Dijon mustard	2 teaspoons	-	-
dried thyme	1 teaspoon	-	-
fine sea salt	1 teaspoon	-	-
freshly-cracked black pepper	0.5 teaspoon	-	-