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sicllian Potato salad




Source of Recipe


An old magazine






Recipe Introduction


Prep:20 min
Cook 20 minutes
Make 26 servings





List of Ingredients



• 10 small russet potatoes, unpeeled
  
• 1 1/2 tsp. salt divided
  
• 1/2 lb fresh green beans, cut into 1 1/2 inch pieces
  
• 1/4 tsp pepper
  
• 2 medium cucumbers halved lengthwise and cut into 1/4 slices
  
• 1/2 lb. 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 Tbsp. cider vinegar
  
• 3 garlic cloves, minced
  






Instructions



1. Place the potatoes and 1/2 salt in a Dutch oven, add water to cover. Bring to a boil. Reduce heat and cook, uncovered, until tender, 12-15 minutes. Draink, rinse with cold water. Pat dry.
   
2. In a small saucepan, bring 1 cup water to a boil. Add green beans, cook, uncovered, ust until crisp-tender. 3-4 minutes. Drain and pat dry.
   
3. Peel and cube potatoes, sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add green 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.