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Italian Potato Salad

Italian potato salad with salami, cubed mozzarella, and juicy cherry tomatoes tossed in Italian dressing. Cubed red potatoes are boiled until tender, then chilled for 2 hours so the flavors meld.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil (100°C/212°F). Add cubed red potatoes and boil for 10-15 minutes until tender when pierced.
  2. Drain the potatoes in a colander and let them cool at room temperature for 10 minutes, until no longer steaming.
Assemble the salad
  1. Combine cooled potatoes with diced salami, cubed mozzarella, halved cherry tomatoes, sliced pepperoncini, and finely diced red onion, tossing gently to distribute.
  2. Pour Italian dressing over the mixture and toss until all the potatoes are glossy and coated.
  3. Add chopped fresh basil and grated Parmesan cheese, then toss again so the herbs and cheese are evenly speckled throughout.
  4. Season with salt and pepper to taste, then toss once more and taste for balance.
Chill and serve
  1. Refrigerate the Italian potato salad for 2 hours before serving, so the flavors meld and the dressing thickens slightly.

Notes

For the best texture, cool the potatoes until no longer steaming before tossing—warm potatoes can melt mozzarella and dull the salad’s shape. Store covered in the refrigerator up to 4 days; freezing is not recommended because mozzarella and tomatoes change texture. For a lighter option, swap in part-skim mozzarella and use low-sodium Italian dressing.