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Italian Potato Salad

Italian potato salad with salami, cubed mozzarella, and cherry tomatoes tossed in Italian dressing. Cubed potatoes are boiled until tender, cooled, then chilled so the flavors meld like an antipasto-style salad.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Cubed for even cooking.
Salami
  • 1 cup salami Diced; pepperoni-style salami works well.
Mozzarella
  • 1 cup mozzarella cheese Cubed so it holds its shape in the salad.
Cherry tomatoes
  • 1 cup cherry tomatoes Halved for easy bites.
Pepperoncini
  • 0.5 cup pepperoncini Sliced to spread tangy flavor throughout.
Red onion
  • 0.25 cup red onion Finely diced for mild crunch.
Italian dressing
  • 0.75 cup Italian dressing Use a well-seasoned dressing for bold flavor.
Fresh basil
  • 0.25 cup fresh basil Chopped; add near the end to keep it fragrant.
Parmesan cheese
  • 0.25 cup Parmesan cheese Grated for savory finish.
Salt and pepper
  • 1 salt and pepper to taste Add gradually and taste after chilling.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, then add the cubed red potatoes and cook until tender, about 15–20 minutes. Visual cue: a fork slides in easily with little resistance.
  2. Drain the potatoes and cool them until no longer hot, about 10–15 minutes. Visual cue: the cubes lose steam and feel warm-cool rather than hot.
Assemble the salad
  1. In a large bowl, combine the cooled potatoes with diced salami, cubed mozzarella, halved cherry tomatoes, sliced pepperoncini, and finely diced red onion. Visual cue: all mix-ins are evenly distributed.
  2. Toss everything with the Italian dressing until the potatoes look lightly coated. Visual cue: glossy sheen on the potato cubes.
  3. Add the chopped fresh basil and grated Parmesan cheese, then toss again gently. Visual cue: basil flecks and Parmesan speckles appear throughout.
  4. Season with salt and pepper to taste. Visual cue: after a taste test, the flavor is balanced and not flat.
Chill and serve
  1. Refrigerate the Italian potato salad for 2 hours. Visual cue: the salad firms up and the dressing clings more to the potatoes.
  2. Serve cold straight from the refrigerator. Visual cue: mozzarella stays in cubes and the salad holds its shape.

Notes

For the best texture, cool the potatoes until warm-cool before mixing so the mozzarella doesn’t melt. Refrigerate leftovers in an airtight container up to 3 days; freezing is not recommended. For a dairy-light option, use reduced-fat mozzarella and Parmesan; the salad will still taste antipasto-style but with a slightly softer flavor.