Sicilian Potato Salad
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
Reviews
Good side dish! I made half a recipe and it lasted quite a while.
I was skeptical of leaving the potatoes unpeeled, but it turned out perfect! So many awesome textures and flavors in this one.
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.?
This recipe looks delicious!
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!
Out of this world!!!