Skinnymixer’s Antipasto Potato Salad features in the Sides section of the cookbook SkinnyMediterranean.
The Antipasto Potato Salad is a cookbook exclusive recipe…
Who says potato salad has to be boring? This one’s loaded with classic antipasto flavours – olives, cheese and a tangy dressing – everything I love on a cheese platter. Perfect as a side or even as a light meal on its own.
This Antipasto Potato Salad takes the best parts of an Italian antipasto platter and turns them into a fresh, flavour-packed salad. Think tender potatoes tossed with roasted capsicum, olives, herbs, and a punchy dressing—it’s hearty, colourful, and perfect for sharing.
It’s a great side for barbecues, picnics, or Mediterranean-style dinners, but also works beautifully as a standalone lunch. You can serve it warm or chilled, and it tastes even better the next day once the flavours have developed.
Inspired by Italian antipasto, this salad combines bold Mediterranean flavours in a way that feels both comforting and fresh. The dressing brings everything together with olive oil, vinegar, herbs, and a touch of garlic—just like something you’d find at a family gathering in Italy.
This recipe can be made ahead and kept in the fridge, making it ideal for entertaining or meal prep. Try it alongside grilled chicken, seafood, or your favourite vegetarian dishes. It’s also easy to adapt—swap in artichokes, sun-dried tomatoes, or your favourite cured meats to make it your own.
What you will need:
- baby bocconcini
- baby tomatoes
- Brie
- chilli flakes
- cornichons
- dried oregano leaves
- fresh basil leaves
- fresh lemon juice
- garlic
- Kalamata olives pitted
- olive oil
- pepperoncini or roasted capsicum
- prosciutto
- red onion
- salami
- salt
- semi dried tomato
- stuffed green olives
- white potatoes
This page exists to help people find what cookbook the Antipasto Potato Salad is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.
Dietary Variations
For this recipe we have variations for:
✔️ Dairy Free
✔️ Low Carb
✔️ Lower Calorie
✔️ Paleo
✔️ Vegetarian
✔️ Low Fodmap
Want to know more about SkinnyMediterranean cookbook?
Ready to take your tastebuds on a once-in-a-lifetime trip to the Mediterranean… without even leaving your kitchen? 
Inside SkinnyMediterranean you’ll find 60+ fresh, flavour-packed recipes inspired by Greece, Italy, France, Morocco & the Middle East — with both Thermo cooker and traditional methods included. Think share plates, vibrant salads, speedy midweek dinners, family favourites, chef specials and the most delicious sweets 
All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
Ingredients
- baby bocconcini
- baby tomatoes
- Brie
- chilli flakes
- cornichons
- dried oregano leaves
- fresh basil leaves
- fresh lemon juice
- garlic
- Kalamata olives pitted
- olive oil
- pepperoncini or roasted capsicum
- prosciutto
- red onion
- salami
- salt
- semi dried tomato
- stuffed green olives
- white potatoes
Instructions
- This recipe is exclusive to the SkinnyMediterranean cookbook.
Nutrition
FAQ Section
Do I need a Thermomix® to make this?
No. The recipe includes both Thermomix® and traditional stovetop methods including slow cooker and oven.
Can I make this salad ahead of time?
Yes, but follow the instructions in the book to marinate the potatoes and keep the toppings separate until ready to serve.
Should I serve it warm or cold?
Cold is best to avoid the cheese melting!
Can I make it vegetarian?
Absolutely. Skip any cured meats and focus on marinated vegetables, olives, and cheese. We have a vegetarian variation in the book to follow.
How long does it keep?
Store in the fridge for up to 3 days in an airtight container.