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Source: Midwest Living

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Recipe Summary

prep:
25 mins
cook:
12 mins
cool:
1 hr
total:
1 hr 37 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Finely shred peel from lemon; measure 2 teaspoons lemon peel. Juice lemon; measure 3 tablespoons juice. Set aside. In a 4-quart Dutch oven combine potatoes and enough salted water to cover. Bring to boiling over high heat; reduce heat. Simmer, covered, for 12 to 15 minutes or until potatoes are tender, adding green beans for the last 4 minutes of cooking. Drain. Let stand at room temperature about 1 hour or until cool.

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  • For the dressing, in a screw-top jar combine oil, the 2 teaspoons lemon peel, the 3 tablespoons lemon juice, the capers, anchovies, garlic, and the 1/4 teaspoon black pepper. Cover and shake well.

  • In a large bowl toss potatoes with half of the dressing. Add eggs, tomatoes, olives, basil, and the remaining dressing; toss gently to coat. Season to taste with salt and additional black pepper.

Sicilian Potato and Green Bean Salad with Tuna:

Prepare Sicilian Potato and Green Bean Salad, except add one 7-ounce can tuna, drained, and 1/4 cup sliced green onions (2) to the cooked and cooled potato-bean mixture.Nutrition per serving: 216 calories, 11 g protein, 18 g carbohydrate, 12 g total fat, (2 g sat. fat), 55 mg cholesterol, 3 g fiber, 11% Vitamin A, 29% Vitamin C, 373 mg sodium, 4% calcium, 10% iron

Nutrition Facts

186 calories; fat 12g; cholesterol 48mg; saturated fat 2g; carbohydrates 17g; mono fat 8g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 4g; vitamin a 485.9IU; vitamin c 16.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 36.3mcg; vitamin b12 0.2mcg; sodium 289mg; potassium 535mg; calcium 40.4mg; iron 1.3mg.
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