Sicilian Potato Salad with Green Beans

Two types of string beans, herb marinated tomatoes, and crispy fried capers makes this Italian potato salad recipe different from the rest. This salad, which is naturally gluten free and vegan, can be made in advance (it gets better as it sits). Ready in under an hour and so delicious! Serves 4-6.

This excellent seasonal side dish is best enjoyed with grilled meat or fish, or as a stand alone meal when nothing else will do (some bread and cheese would be nice). The red wine vinaigrette makes it light and refreshing. It’s naturally vegan and gluten free.

I drew inspiration from my family. My French grandmother made her potato salad with shallots and Dijon mustard. My Sicilian grandmother opted to add string beans, tomatoes, wrinkly black olives and oregano. My take? I borrow shallots from France (and the rest from Sicily), to create the ultimate “mayo-less” Italian potato salad with green beans I could eat straight from the fridge.

Why This Recipe Works

• Two types of string beans (yellow and green) add both color and flavor. When available, choose haricots verts. They’re skinnier and less squeaky than regular green beans. Have leftover beans? Make this: spicy yellow beans with shallots & lemon.
• Herb marinated tomatoes concentrates the flavor. Do not skip this step. Save the juice and use it to dunk grilled bread and top with crumbled goat cheese (have you tried Meredith Dairy?).
• Shallow-fried capers add a punchy, nutty, salty note which is both pleasing and unexpected. It’s my favorite ingredient in this dish. Save the leftover frying oil to make my authentic eggplant caponata.

A Few Things I Learned

It’s worth mentioning to cut the potatoes when they’re warm or at room temperature (not hot). This will keep their papery skins intact. Alternatively, you can cook the potatoes 1 day in advance and chill in the fridge before cutting. Bring to room temperature before serving.

Also, season everything with salt. This is important. Salt the potato cooking water. Salt it again before blanching the green beans. Salt the finished salad until is tastes right. Potatoes are like sponges and they will soak up everything in sight.

Lastly, did you know that fresh potatoes cook faster than old ones? Apparently, they contain more water. I learned this tip when making fresh homemade gnocchi for the first time, as old/dry potatoes are preferred by gnocchi masters. Anyway, here’s the takeaway: cooking time for potatoes will always vary. To check for doneness, pierce the center of a potato with a paring knife; if it slips out easily, your potato is cooked.

PS: I grew those potatoes in the picture below!