Step 1

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.  Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.

Step 2

Drain the potatoes in a colander and let cool for 20-30 minutes.

Step 3

Meanwhile, whisk together the vinaigrette ingredients in a bowl (or shake vigorously in a mason jar) until evenly combined.

Step 4

Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, arugula, mozzarella, tomatoes, artichokes, salami (if using), olives, onion and basil.  Toss gently until evenly combined.

Step 5

Taste and season with additional salt and pepper if needed, to taste.  Serve immediately, sprinkled with Parmesan cheese.  Or cover the bowl and refrigerate for 1-2 hours and then serve the potato salad chilled.

Step 6

Refrigerate any leftovers in a sealed container for up to 3 days.