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
Preparation:
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.
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