Ingredients
Equipment
Method
Boil and cool the potatoes
- Add the red potatoes to a Dutch oven, cover with water, and bring to a boil over high heat. Boil until the cubes are tender, 10–15 minutes, then drain.
- Spread the drained potatoes on a sheet pan to cool to room temperature. Let them sit until no longer hot to the touch, about 10–15 minutes, so they don’t melt the mozzarella later.
Assemble the salad
- In a large bowl, combine the cooled potatoes, salami, mozzarella cheese, cherry tomatoes, pepperoncini, and red onion. Stir until evenly mixed, with bright tomato pieces throughout.
- Pour in the Italian dressing and toss until all potatoes are coated. The mixture should look glossy and lightly dressed, not dry.
- Add the fresh basil and Parmesan cheese and toss again. You should see green basil flecks and a light dusting of cheese over the surface.
- Season with salt and pepper to taste and toss one final time. Adjust until the flavor pops and the dressing tastes balanced.
Chill and serve
- Transfer the salad to the refrigerator to chill for 2 hours before serving. Cover and wait until it’s cold throughout and the flavors have melded.
Notes
For best texture, cool the potatoes fully before mixing so the mozzarella stays in cubes. Refrigerate in a covered container for up to 3 days; the salad does not freeze well because the dressing and potatoes can soften. Dietary swap: use a gluten-free Italian dressing if needed.