Sicilian Potato Salad Recipe photo by Taste of Home

Sicilian Potato Salad

Servings: 26 / Total Time: 40 mins
Ingredients:

  • 10 small russet potatoes, unpeeled


  • 1-1/2 teaspoons salt, divided


  • 1/2 pound fresh green beans, cut into 1-1/2-inch pieces


  • 1/4 teaspoon pepper


  • 2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices


  • 1/2 pound cherry tomatoes, halved


  • 1 large red onion, halved and thinly sliced


  • 1 cup thinly sliced fresh basil leaves, divided


  • 1/2 cup olive oil


  • 4 tablespoons cider vinegar


  • 3 garlic cloves, minced

Directions:

  1. Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry.


  2. Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry.


  3. Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

Sicilian Potato Salad Recipe photo by Taste of Home