SICILIAN POTATO AND GREEN BEAN SALAD

Sicilian Potato and Green Bean Salad image

Provided by @MakeItYours

Number Of Ingredients 15

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ingredients
1lemon
1 1/2pounds tiny red new potatoes, quartered
8ounces fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/3cup olive oil
1tablespoon capers, rinsed and drained
3anchovies, mashed with a fork, or 1 to 2 teaspoons anchovy paste
2cloves garlic, minced
1/4teaspoon ground black pepper
2hard-cooked eggs, each cut into 6 wedges
1cup grape tomatoes, quartered, coarsely chopped roma tomatoes, or roasted red sweet pepper strips
1/3cup green Italian olives, pitted and quartered, or pitted large ripe olives, quartered
1/4cup packed fresh basil leaves, cut into very thin strips
Salt
Ground black pepper

Steps:

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.
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.
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