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Italian Potato Salad

Italian Potato Salad with salami, mozzarella, and Italian dressing—boiled potatoes are cooled, then tossed until coated and packed with antipasto-style flavor. Chilling for 2 hours helps the basil and Parmesan cling for a bold, satisfying side.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes, cubed
  • 3 lb red potatoes cubed
Salami, diced
  • 1 cup salami diced
Mozzarella cheese, cubed
  • 1 cup mozzarella cheese cubed
Cherry tomatoes, halved
  • 1 cup cherry tomatoes halved
Pepperoncini, sliced
  • 0.5 cup pepperoncini sliced
Red onion, finely diced
  • 0.25 cup red onion finely diced
Italian dressing
  • 0.75 cup Italian dressing
Fresh basil, chopped
  • 0.25 cup fresh basil chopped
Parmesan cheese, grated
  • 0.25 cup Parmesan cheese grated
Salt and pepper to taste
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Boil the cubed red potatoes in water over high heat until tender, about 15 to 20 minutes, until a fork slides in easily. Drain well and cool completely until no steam comes off the surface.
Mix the salad
  1. Combine the cooled potatoes with the diced salami, cubed mozzarella, halved cherry tomatoes, sliced pepperoncini, and finely diced red onion, stirring until evenly distributed.
  2. Toss the mixture with Italian dressing until every piece looks lightly coated and glossy.
  3. Add chopped fresh basil and grated Parmesan cheese, then toss just until the basil is scattered throughout.
  4. Season with salt and black pepper to taste, mixing once more until the seasoning is well blended and no dry spots remain.
Chill and serve
  1. Cover and refrigerate the Italian potato salad for 2 hours to let the flavors meld, keeping it cold until ready to serve.

Notes

For the best texture, cool the potatoes fully before mixing so the mozzarella stays cube-shaped instead of getting soft. Refrigerate in a covered container for up to 4 days; freezer is not recommended because the potatoes and dairy can change texture. For a lighter version, use reduced-fat mozzarella and a lower-sodium Italian dressing.