Antipasto Potato Salad | Charlotte Fashion Plate

Ingredients

• 2 pounds baby Yukon gold potatoes, halved
• 1 teaspoon salt
• 2 cups cherry tomatoes, halved
• 1/4 red onion, sliced thin
• 1/3 cup Castelvetrano olives
• 4 ounces sopressata, cut into thin quarters
• 1/3 cup sliced banana peppers
• 8 ounces fresh mozzarella pearls
• 1/3 cup fresh torn basil
• 2 tablespoons fresh parsley
• Cracked black pepper, for garnish
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 garlic clove, minced
• 1 heaping teaspoon grainy mustard
• Juice of 1/2 lemon
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper