Sicilian Potato Salad

Name: Sicilian Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 26 servings.
Cuisine: Asian Appetizers, Asian Salad Recipes, Indian Recipes, Italian Recipes, Italian Salad Recipes
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

Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan

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

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.
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.
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.

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.

Reviews

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Average Rating:

JMartinelli13

Oct 12, 2018

I was skeptical of leaving the potatoes unpeeled, but it turned out perfect! So many awesome textures and flavors in this one.
Tony

Jul 29, 2018

Had to try this recipe ,so I did. Excellent !!! Full of flavor. Thanks for the recipe. I miss warren Michigan , lived there for 35 years.?
reeseludewiggmail

Jul 2, 2018

This recipe looks delicious!
annrms

Jul 1, 2018

Had this delicious, perfect for summer, salad last night. I substituted diced, steamed al dente sweet potato for the russet potatoes. Otherwise, I made it as directed. Loved the variety of vegetables. The dressing was easy to make and seasoned the mix nicely. Definitely a keeper!
Lisa

Jun 13, 2018

Out of this world!!!