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–+ servings

Vegan Antipasto Potato Salad

Ashley
If you ask me, summer isn't REALLY summer without a good potato salad ... and my vegan Antipasto Potato Salad checks all the boxes for the perfect BBQ side dish! It's creamy, tangy, and holds the perfect crunch from the peppers and fresh veggies. You'll never look at potato salad the same again!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Vegan
Cuisine Italian-inspired
Servings 8

Ingredients
  

POTATO SALAD

  • 3 LBS red potatoes cut into 2" pieces
  • 1 cup sliced black olives
  • 1 small green bell pepper sliced thinly
  • 1 cup cucumber sliced thinly
  • 1 - 12 oz jar roasted red peppers drained and roughly chopped
  • 1/2 cup green olives cut in half
  • 1/2 cup red onion minced
  • 1/2 cup chopped basil + more for garnish
  • 10-15 whole peperoncinis
  • 5 oz vegan deli slices roughly chopped
  • 7 oz vegan provolone cheese roughly chopped

DRESSING

  • 3/4 cup vegan mayonnaise
  • 3 TBS red wine vinegar
  • 3 TBS juice from green olives
  • 3 TBS dijon mustard
  • 1 TBS Italian seasoning
  • 6 cloves fresh garlic finely minced
  • 2 tsp sugar
  • 1 tsp Kosher salt
  • 1 tsp fresh ground black pepper

Instructions
 

  • Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender, about 10-15 minutes. Drain and let cool.
  • While the potatoes are boiling, whisk together all the dressing ingredients in bowl.
  • In a separate large bowl, add cooled potatoes and the rest of the potato salad ingredients.
  • Toss gently with the dressing and garnish with extra basil.
  • Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days.
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