Potato and Green Bean Salad, Egyptian Style

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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