POTATO AND GREEN BEAN SALAD, EGYPTIAN STYLE

Steps:

• 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.