Potato And Green Bean Salad Egyptian Style
A funky potato salad with no mayonnaise. Serve while gazing at the pyramids.
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 me.
Ingredients
boiling potatoes, garlic, salt & freshly ground black pepper, fresh lemon juice, extra virgin olive oil, cayenne pepper, carrot, green beans, green onion, mint, parsley, hard-boiled eggs