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Sicilian Potato Salad

Potato salad is a summertime staple, but almost everywhere you go, it's loaded with a mayo-based dressing.  I don't eat mayo, so when I run across potato salads with alternate dressings, I can't wait to give them a try. I found this Sicilian Potato Salad in the Taste of Home Summer 2018 issue, and immediately put it on the "must make" list.

I didn't make any changes to the recipe except to use grape tomatoes instead of cherry tomatoes. I'll admit, I was a little skeptical of boiling the potatoes whole and then peeling them after, but it worked like a charm.  I loved all the different flavors and textures of this one.   Thank you so much to Sue F. for sharing her recipe!

Be sure to go and check out the other #FarmersMarketWeek recipes being shared today using the links at the bottom of the post. I've been pinning like crazy, and I hope you all are too.



Sicilian Potato Salad


Author:

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

instructions:

How to cook Sicilian Potato Salad

  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.
Source: https://www.tasteofhome.com/recipes/sicilian-potato-salad/
potato salad,
Side dishes, vegetables
American
Created using The Recipes Generator


Tuesday #FarmersMarketWeek Recipes



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Comments

A Day in the Life on the Farm said…
My grandmother taught me the trick about peeling after boiling. Doesn't it make life much easier? I love this salad.
August 7, 2018 at 7:45 AM
Jolene said…
It really does! I'm so glad I know it now!
August 10, 2018 at 3:17 PM
Yhe Cristy said…
Found you via Pinterest. This has become a weekly meal in our house. thanks for the recipe.
January 26, 2023 at 5:45 PM

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