Prep 10 mins
Cook 20 mins
A light tasty Egyptian potato salad.
- 2 1⁄2 lbs red potatoes
- 1⁄2 cup chopped parsley
- 1 garlic clove, minced
- 2 lemons, juice of
- 1 tablespoon vegetable oil
- salt and pepper, to taste their size
- Boil potatoes until tender, and cool.
- Add remaining ingredients and mix well.
- Chill and serve.
oh my goodness how am i first? this is fabulous! I used diced up yellow potatoes. very light & refreshing! Made for NA/ME travels to Egypt 5/12.