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Italian Potato Salad

Italian potato salad made with cubed red potatoes, diced salami, cubed mozzarella, cherry tomatoes, and pepperoncini tossed in Italian dressing. Chilled for 2 hours so the flavors meld while the potatoes stay tender.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

Italian potato salad
  • 3 lb red potatoes
  • 1 cup salami
  • 1 cup mozzarella cheese
  • 1 cup cherry tomatoes
  • 0.5 cup pepperoncini
  • 0.25 cup red onion
  • 0.75 cup Italian dressing
  • 0.25 cup fresh basil
  • 0.25 cup Parmesan cheese
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Boil the red potatoes in a Dutch oven until tender, about 15–20 minutes, until a fork slides in easily. Drain and cool completely so the salad won’t turn watery.
Mix the salad
  1. Combine the potatoes, salami, mozzarella cheese, cherry tomatoes, pepperoncini, and red onion in a large bowl. Toss gently to distribute everything evenly.
Dress and finish
  1. Toss the mixture with Italian dressing until all potatoes are coated. Ensure there are no dry pockets of potatoes.
Add herbs and cheese
  1. Add fresh basil and Parmesan cheese and fold to combine. The basil should look bright and speckled throughout the salad.
Season
  1. Season with salt and pepper to taste. Mix once more to evenly distribute the seasoning.
Chill
  1. Refrigerate for 2 hours before serving. Cover the bowl to keep the mozzarella fresh and prevent fridge odors from absorbing.

Notes

Pro tip: cool the boiled potatoes fully before mixing so they absorb the Italian dressing instead of watering it down. Refrigerate in a covered container up to 3 days; freezing is not recommended. For a lighter option, use reduced-fat mozzarella and a low-sodium Italian dressing to cut calories while keeping the antipasto flavor profile.