Recipes and Cooking Sicilian Potato and Green Bean Salad 4.0 (17) Our fresh Italian potato salad recipe is guaranteed to be a crowd-pleaser at your next picnic, potluck, or family gathering. Try this Potato and Green Bean Salad with tuna or grilled chicken for a protein boost. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 18, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cook Time: 12 mins Cool Time: 1 hrs Total Time: 1 hrs 37 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 lemon 1 ½ pound tiny red new potatoes, quartered 8 ounce fresh green beans, trimmed and cut into 1-1/2-inch pieces ⅓ cup olive oil 1 tablespoon capers, rinsed and drained 3 anchovies, mashed with a fork, or 1 to 2 teaspoons anchovy paste 2 cloves garlic, minced ¼ teaspoon ground black pepper 2 hard-cooked eggs, each cut into 6 wedges 1 cup grape tomatoes, quartered, coarsely chopped roma tomatoes, or roasted red sweet pepper strips ⅓ cup green Italian olives, pitted and quartered, or pitted large ripe olives, quartered ¼ cup packed fresh basil leaves, cut into very thin strips Salt Ground black pepper Directions 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. 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 Rate it Print Nutrition Facts (per serving) 186 Calories 12g Fat 17g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 186 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 48mg 16% Sodium 289mg 13% Total Carbohydrate 17g 6% Total Sugars 3g Protein 4g Vitamin C 16.5mg 83% Calcium 40.4mg 3% Iron 1.3mg 7% Potassium 535mg 11% Folate, total 36.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.