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Italian Potato Salad

Italian potato salad with salami, cubed mozzarella, and cherry tomatoes tossed in Italian dressing. Cubed red potatoes are boiled until tender, cooled, then chilled so the flavors meld with basil and Parmesan.
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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
  

Italian Potato Salad
  • 3 lb red potatoes cubed
  • 1 cup salami diced
  • 1 cup mozzarella cheese cubed
  • 1 cup cherry tomatoes halved
  • 0.5 cup pepperoncini sliced
  • 0.25 cup red onion finely diced
  • 0.75 cup Italian dressing
  • 0.25 cup fresh basil chopped
  • 0.25 cup Parmesan cheese grated
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Bring a pot of water to a boil and cook the cubed red potatoes for 15–20 minutes, until tender when pierced with a fork. Drain the potatoes and cool until no longer steaming.
Build the salad
  1. In a large bowl, combine the cooled potatoes with the diced salami, cubed mozzarella, halved cherry tomatoes, sliced pepperoncini, and finely diced red onion. Toss gently until evenly distributed.
Dress and finish
  1. Pour in the Italian dressing and toss to coat, until the potatoes look glossy and the mix is well combined. Let stand for 5 minutes so dressing clings.
Add herbs and cheese
  1. Sprinkle the chopped fresh basil and grated Parmesan cheese over the salad, then fold to distribute. Add salt and pepper to taste and toss once more.
Chill before serving
  1. Refrigerate the Italian potato salad for 2 hours, uncovered or loosely covered, until chilled and flavors meld. Serve cold with any collected dressing from the bottom of the bowl.

Notes

For best texture, cool the potatoes fully before mixing so the mozzarella doesn’t soften too much. Store covered in the refrigerator for 3–4 days; stir once before serving. Freezing isn’t recommended since mozzarella and potatoes can change texture. For a lighter option, use low-fat Italian dressing and part-skim mozzarella while keeping the same prep and chilling steps.