Sicilian Potato Salad

Potato salad is a summer classic, but if you’re going to be outdoors for more than a short time,

the classic mayonnaise style is not a good idea. I love this alternative. It’s a Sicilian recipe that

uses a vinegar-based dressing instead of mayonnaise, and mixes in green beans, olives, and

tomatoes, for a fresh, tart version that stands up well to mid-summer heat.

By Abby Schweber

Ingredients

• 1 lb. potatoes (any kind)*

  • Note: the potatoes should still be quite warm when you toss them with the dressing, this will

    help them absorb the flavors.

• ½ lb. green beans*

• 1 cup tomatoes*

• 2 Tbs. capers

• ½ small red onion*

• ½ cup pitted olives (green or black, or half of each)

• 2 Tbs. white wine vinegar

• 2 Tbs. EVOO

• 1 tsp. oregano*

• ¼ cup fresh basil*

• 1 Tbs. + ½ tsp. salt

• ¼ tsp. pepper

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. If you are using Russet potatoes, peel them (other varieties can be left unpeeled). Cube the potatoes. Trim green beans and cut into 1”-1.5” pieces.

2. Put potatoes in a pot with enough cold water to cover them by 1” and 1 tablespoon of salt. Bring to a boil on high heat, then reduce the heat to medium and cook until you can easily pierce the potato pieces with a sharp knife. Add the green beans and cook for 1 more minute. Drain and rinse briefly with cold water.

3. While the potatoes are cooking, thinly slice the onion, then place in a bowl with vinegar, toss, and set aside. Cube the tomatoes (if you are using cherry tomatoes, cut them in half). Roughly tear basil leaves.

4. Add the EVOO, oregano, ½ teaspoon of salt, and pepper to the vinegared onion and stir to combine.

5. Put the potatoes and beans, tomatoes, basil, and onion with dressing into a large bowl and toss until combined.

6. Chill before serving.