Name: Sicilian Potato Salad
Cuisine: American
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

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: Jolene's Recipe Journal

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

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.