Antipasto Potato Salad Recipe by Olivia Mack McCool from Delish.

Ingredients

• 2 lb. baby Yukon Gold potatoes, halved
• Kosher salt
• 1/2 cup extra-virgin olive oil
• 1/4 cup 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 of marinated quartered artichoke hearts, drained
• 4 oz. mozzarella balls, halved
• 1 (3.8-oz.) jar sliced black olives
• 2 cups cherry tomatoes, halved
• 1 cup sliced soppressata or pepperoni
• Small handful of fresh basil leaves, chopped
• Small handful of fresh parsley, chopped

Directions

1. In a pot, cover potatoes with water and season with salt.
2. Bring the water to a boil and cook for about 12-15 minutes or until done. The potatoes should be easily pierced with a knife.
3. In a large bowl, combine oil, vinegar, garlic, mustard, Italian seasoning, pepper and 1 tsp salt.
4. Drain the potatoes and add to the dressing while still hot. Let cool for 20 minutes.
5. Add onion, artichokes, mozzarella, olives, tomatoes, soppressata, basil, and parsley.