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Potato And Green Bean Salad, Egyptian

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Ingredients

Adjust Servings:
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)

Nutritional information

341
Calories
124 g
Calories From Fat
13.8 g
Total Fat
1.9 g
Saturated Fat
0 mg
Cholesterol
14.3 mg
Sodium
51.6 g
Carbs
6.3 g
Dietary Fiber
3.2 g
Sugars
5.5 g
Protein
364g
Serving Size

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Potato And Green Bean Salad, Egyptian

Features:
    Cuisine:

    I just realized now that I forgot the cayenne in this recipe! It was really good without it, though. 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!

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Potato and Green Bean Salad, Egyptian Style, A funky potato salad with no mayonnaise Serve while gazing at the Pyramids , I just realized now that I forgot the cayenne in this recipe! It was really good without it, though 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!, I just realized now that I forgot the cayenne in this recipe! It was really good without it, though 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!


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    Steps

    1
    Done

    Put the Potatoes in a Large Saucepan, Completely Cover Water and Add Salt.

    2
    Done

    Bring to a Boil.

    3
    Done

    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
    Done

    in a Small Bowl Combine Minced Garlic With a Pinch of Salt and Mash With the Back of a Spoon.

    5
    Done

    Whisk in 3 Tablespoons Lemon Juice.

    6
    Done

    Add 4 Tablespoons Olive Oil, Pepper and Cayenne, Then Whisk Again.

    7
    Done

    Drain the Potatoes in a Colander, Rinse Them Briefly and Leave Just Until Cool Enough to Handle.

    8
    Done

    Peel Them If You Like, Cut Them in Half and Then Into About 1/2 Inch Thick Slices.

    9
    Done

    Put Them in a Large Bowl and Add 3 Tablespoons Dressing and a Sprinkling of Salt and Pepper.

    10
    Done

    With a Rubber Spatula, Fold Together Gently but Thoroughly.

    11
    Done

    Let Potatoes Cool to Room Temperature.

    12
    Done

    Put the Carrots in a Saucepan of Water, Add Salt and Bring to a Boil.

    13
    Done

    Cover and Simmer For 3 Minutes.

    14
    Done

    Add Green Beans and Cook Uncovered Over Medium-High Heat For 5 Minutes or Until Vegetables Are Just Tender.

    15
    Done

    Drain, Rinse With Cold Water and Drain Thoroughly in a Strainer.

    Avatar Of Luke Woods

    Luke Woods

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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