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Recipe Summary

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

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Directions

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  • 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.

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  • 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; total fat 12g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 48mg; sodium 289mg; potassium 535mg; carbohydrates 17g; fiber 3g; sugar 3g; protein 4g; trans fatty acidg; vitamin a 486IU; vitamin c 17mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 36mcg; vitamin b12mcg; calcium 40mg; iron 1mg.

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