There’s a potato salad for every occasion, sure. But Sicilian Potato Salad will be the one and only that you’ll crave no matter the occasion. It brings you the herby and fancy Italian flavors you desire with lots of humble, juicy, fresh veggies that make you feel comfortable enough to serve it at your next backyard barbeque. It comes with a little flare, but not too much so that it’s intimidating, ya know what we mean? So, if you’re looking to refine your side dish options, Sicilian Potato Salad will come dressed for success in a way that everyone will love!
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 fresh basil leaves, thinly sliced, divided
- 1/2 cup olive oil
- 4 tablespoons cider vinegar
- 3 cloves garlic, minced
Directions
Step 1 –In a Dutch oven, add the potatoes, 1/2 teaspoon of the salt, and enough water to cover and bring to a boil.
Step 2 –Reduce the heat of the potatoes and cook, uncovered, until they are tender, about 12-15 minutes.
Step 3 –Drain the potatoes and rinse with cold water, then pat them dry.
Step 4 –While the potatoes are cooking, in a saucepan filled with boiling water, add the beans and cook, uncovered, until they are just crisp tender, about 3-4 minutes.
Step 5 –Drain the beans and immediately drop them into ice water.
Step 6 –Drain the beans and pat them dry.
Step 7 –Peel and cube the cooked potatoes.
Step 8 –Add the potatoes to a large bowl and season with the remaining salt and the pepper.
Step 9 –Add the beans, the cucumbers, the tomatoes, the onion, and 3/4 cup of the basil leaves.
Step 10 –In a small bowl, whisk the oil, the vinegar, and the garlic together.
Step 11 –Drizzle the oil mixture over the veggies and toss to coat.
Step 12 –Sprinkle the salad with the remaining basil.
Step 13 –Serve.
