Ingredients
2½lbYukon gold,or red potatoes
2handfulsfresh baby arugula,(large handfuls)
2cupsbaby mozzarella balls
2cupscherry tomatoes,or grape tomatoes, halved
12ozartichoke hearts,(1 jar), drained, halved
1cupItalian salami,diced, optional
½cupblack olives,sliced
½small red onion,thinly sliced
⅓cupfresh basil leaves,finely chopped
Parmesan cheese,grated, for serving, optional
⅓cupolive oil
3tbspred wine vinegar
2tspDijon mustard
1tspdried thyme
1tspfine sea salt
½tspblack pepper,freshly cracked
Preparation
Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil.
Reduce the heat to medium to maintain the simmer, and continue cooking the potatoes for 5 to 8 minutes or until the potatoes pierce easily with a fork.
Drain the potatoes in a colander and let cool for 20 to 30 minutes.
Whisk together the olive oil, red wine vinegar, mustard, thyme, sea salt, and black pepper in a bowl until evenly combined.
Once the potatoes are ready, combine them in a large serving bowl with the dressing, arugula, mozzarella, tomatoes, artichokes, olives, onion, salami, and basil. Toss gently until evenly combined. Taste and season with additional salt and pepper if needed, to taste.
Serve immediately, sprinkled with Parmesan cheese, and enjoy!*
