Potato and Green Bean Salad, Egyptian Style
A salad of boiling potatoes, strained lemon juice and carrot, seasoned with cayenne and simmered on the stove. It's finished with quartered hard boiled eggs.
50 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 35 min · 50 min total
- medium
- 1
Put the potatoes in a large saucepan, completely cover water and add salt. Bring to a boil.
- 2
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.
- 3
In a small bowl combine minced garlic with a pinch of salt and mash with the back of a spoon.
- 4
Whisk in 3 tablespoons lemon juice. Add 4 tablespoons olive oil, pepper and cayenne, then whisk again.
- 5
Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
- 6
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.
- 7
With a rubber spatula, fold together gently but thoroughly. Let potatoes cool to room temperature.
- 8
Put the carrots in a saucepan of water, add salt and bring to a boil. Cover and simmer for 3 minutes.
- 9
Add green beans and cook uncovered over medium-high heat for 5 minutes or until vegetables are just tender.
- 10
Drain, rinse with cold water and drain thoroughly in a strainer. Add to the bowl of potatoes.
- 11
Whisk the remaining dressing, pour it over the salad and fold it in. Add the green onions, mint and parsley and fold together lightly.
- 12
Taste, adjust seasoning, and add more lemon juice and olive oil if needed. Garnish with quartered hard boiled eggs. Serve at room temperature.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
