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    You are in: Home / Recipes / Potato and Green Bean Salad, Egyptian Style Recipe
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    Potato and Green Bean Salad, Egyptian Style

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Mirj's Note:

    A funky potato salad with no mayonnaise. Serve while gazing at the Pyramids.

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    Units: US | Metric


    1. 1
      Put the potatoes in a large saucepan, completely cover water and add salt.
    2. 2
      Bring to a boil.
    3. 3
      Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
    4. 4
      In a small bowl combine minced garlic with a pinch of salt and mash with the back of a spoon.
    5. 5
      Whisk in 3 tablespoons lemon juice.
    6. 6
      Add 4 tablespoons olive oil, pepper and cayenne, then whisk again.
    7. 7
      Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
    8. 8
      Peel them if you like, cut them in half and then into about 1/2 inch thick slices.
    9. 9
      Put them in a large bowl and add 3 tablespoons dressing and a sprinkling of salt and pepper.
    10. 10
      With a rubber spatula, fold together gently but thoroughly.
    11. 11
      Let potatoes cool to room temperature.
    12. 12
      Put the carrots in a saucepan of water, add salt and bring to a boil.
    13. 13
      Cover and simmer for 3 minutes.
    14. 14
      Add green beans and cook uncovered over medium-high heat for 5 minutes or until vegetables are just tender.
    15. 15
      Drain, rinse with cold water and drain thoroughly in a strainer.
    16. 16
      Add to the bowl of potatoes.
    17. 17
      Whisk the remaining dressing, pour it over the salad and fold it in.
    18. 18
      Add the green onions, mint and parsley and fold together lightly.
    19. 19
      Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
    20. 20
      Garnish with quartered hard boiled eggs.
    21. 21
      Serve at room temperature.

    Ratings & Reviews:

    • on June 21, 2003


      this is a nice light side dish to the bbq'd chicken i served it with, and because there is no mayo i think it would be great for any outdoor party. i omitted the eggs and carrots and added a chopped vidalia onion. also added chopped tarragon to the dressing. good summer recipe mirj

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2009


      I just realized now that I forgot the cayenne in this recipe! It was really good without it, though. I used a white onion instead of a green one, added all the optionals but the egg (and cayenne). The next time I make it, I am going to add more lemon and garlic. Mmm!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2009


      Yum! I'm glad we made a double recipe of this. We included the optional carrot, hard-boiled egg, and parsley, and replaced the optional mint with fresh dill. The leftovers have been really good, too. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Potato and Green Bean Salad, Egyptian Style

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.0
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 14.3 mg
    Total Carbohydrate 51.5 g
    Dietary Fiber 6.3 g
    Sugars 3.2 g
    Protein 5.5 g

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