POTATO AND GREEN BEAN SALAD, EGYPTIAN STYLE

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Potato and Green Bean Salad, Egyptian Style image

Make and share this Potato and Green Bean Salad, Egyptian Style recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs boiling potatoes, scrubbed but not peeled,halved if large
1 -2 clove garlic, very finely minced
salt & freshly ground black pepper
3 -4 tablespoons strained fresh lemon juice
4 -6 tablespoons extra virgin olive oil
cayenne pepper (optional)
1 carrot, diced (optional)
1/2 lb green beans, ends trimmed,cut into thirds
1/3-1/2 cup chopped green onion
3 tablespoons chopped mint (optional)
2 tablespoons chopped parsley (optional)
2 hard-boiled eggs, quartered (optional)

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.

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