Sicilian Potato Salad

• 10 small russet potatoes, unpeeled
• 1-1/2 teaspoons salt, divided
• 1/2 pound fresh green beans, cut into 1-1/2-inch pieces
• 1/4 teaspoon pepper
• 2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices
• 1/2 pound cherry tomatoes, halved
• 1 large red onion, halved and thinly sliced
• 1 cup thinly sliced fresh basil leaves, divided
• 1/2 cup olive oil
• 4 tablespoons cider vinegar
• 3 garlic cloves, minced

1. Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry.
2. Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry.
3. Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

potatoes, salt, green beans, pepper, cucumbers, tomatoes, red onion, basil, olive oil, cider vinegar, garlic

Taken from www.tasteofhome.com/recipes/sicilian-potato-salad/ (may not work)