Start by placing your Baby Yukon Gold Potatoes in a pot of cold water, make sure to use enough to cover them.

Add that important pinch of Kosher Salt, then bring the pot to a boil over high heat.

Keep an eye on those potatoes, and once they are fork-tender, which usually takes about 15 minutes, drain them carefully.

After draining, cut the potatoes in half to let them cool a bit before they meet the dressing.

For a zesty dressing, whisk together Olive Oil, Red Wine Vinegar, Sugar, Kosher Salt, and Freshly Ground Black Pepper in a bowl.

Add those vibrant mix-ins to the bowl – chop up the Pepperoni, halve the Green Olives, and toss in the Mozzarella Pearls.

Fold in the chopped Fresh Parsley, Fresh Basil, and Capers with the dressing to pack in those herby flavors.

Pour your carefully crafted dressing over the cooled potatoes and give it a gentle stir, making sure not to break them.

Finally, sprinkle Grated Parmesan Cheese over the salad and give it one last delicate mix.