Wash and halve your Yukon Gold potatoes. Boil in salted water for 12 to 15 minutes until fork-tender. Drain and cool slightly.

Whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, Italian seasoning, salt, and black pepper in a large mixing bowl.

While potatoes are warm, transfer to the bowl of dressing and gently toss until evenly coated. Allow to cool for about 20 minutes.

Stir in the diced red onion, marinated artichokes, mozzarella balls, halved cherry tomatoes, and soppressata using a folding motion.

Transfer to a serving dish and chill in the refrigerator for at least 30 minutes before serving.