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Chef Gianluca Deiana Abis: Sicilian Potato Salad

Prep. time: 20 minutes

Cook Time: 20 minutes

Difficulty: 2 out of 5

Serve: 10

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

3 medium cucumbers, halved lengthwise and cut into 1/4-inch

slices1/2 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


Place potatoes and 1/2 teaspoon salt in a cooking pot; 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.

Chef tips:

Be sure to put the green beans in ice water immediately after they're cooked, otherwise they'll lose their crunch and fade in color.

#potatosalad #SicilianPotatoSalad #chefgianlucadeianaabis #italiantradition

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