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Antipasto Potato Salad
Ingredients
  • 2 lb. baby Yukon Gold potatoes, halved
  • Kosher salt
  • ½ c. extra-virgin olive oil
  • ¼ c. red wine vinegar
  • 1 clove garlic, finely grated
  • 1 heaping tsp. Dijon mustard
  • 1 tsp. Italian seasoning
  • ¼ tsp. freshly ground black pepper
  • ½ small red onion, thinly sliced
  • 1 (12-oz.) jar marinated quartered artichoke hearts, drained
  • 4 oz. mozzarella balls, halved
  • 1 (3.8-oz.) jar sliced black olives
  • 2 c. cherry tomatoes, halved
  • 1 c. sliced soppressata or pepperoni
  • Small handful fresh basil leaves, chopped
  • Small handful fresh parsley, chopped
Steps
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