Sicilian Potato Salad

Total Time

Prep: 20 min. Cook: 20 min.


26 servings

Updated: Sep. 13, 2023
Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan
Sicilian Potato Salad Recipe photo by Taste of Home


  • 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


  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 1 teaspoon 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 1/4 cup basil.

Test Kitchen tips
  • Instead of blanching the green beans in a large amount of water, you can steam them for a few minutes.
  • Be sure to put the green beans in ice water immediately after they're cooked, otherwise they'll lose their crunch and fade in color.
  • Nutrition Facts

    3/4 cup: 96 calories, 4g fat (1g saturated fat), 0 cholesterol, 143mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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