Potato and Green Bean Salad, Egyptian Style

Name: Potato and Green Bean Salad, Egyptian Style
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by Mirj2338

"A funky potato salad with no mayonnaise. Serve while gazing at the Pyramids."

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Ready In:: 50mins
Ingredients:: 12
Serves:: 4

ingredients

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)

directions

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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Reviews

this is a nice light side dish to the bbq'd chicken i served it with, and because there is no mayo i think it would be great for any outdoor party. i omitted the eggs and carrots and added a chopped vidalia onion. also added chopped tarragon to the dressing. good summer recipe mirj

chia2160
I just realized now that I forgot the cayenne in this recipe! It was really good without it, though. I 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!

bmnchef
Yum! I'm glad we made a double recipe of this. We included the optional carrot, hard-boiled egg, and parsley, and replaced the optional mint with fresh dill. The leftovers have been really good, too. Thanks for posting!

Aunt Cookie
Great potato dish and a winner everytime I serve it.

jackandfiona
I made this recipe with all of the optional ingredients,using 1/4 tsp cayenne. The only change i made was to ditch the egg yolks and decrease the amount of oil. Served with grilled chicken, although this would be a great side to anything grilled. Thank you Mirj for sharing the recipe.

BonnieZ

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Tweaks

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

bmnchef

RECIPE SUBMITTED BY

Mirj2338

Givat Ze'ev, 0

Come and visit me on my blog:  <a href=http://www.miriyummy.wordpress.com>www.miriyummy.wordpress.com</a>   October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <a href=http://www.TickerFactory.com/> <img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. This is a picture of us taken in September 2005 in Kew Gardens in London. It my favorite picture of the two of us. <a href=http://photobucket.com/ target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/Kew.jpg border=0 alt=Photobucket - Video and Image Hosting /></a> This comes in as a close second, taken March 2009: <a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=Wedding6.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/Wedding6.jpg border=0 alt=Photobucket /></a> I have 4 of the most gorgeous daughters in the known universe (tfu, tfu, tfu, that's me spitting three times to ward off the Evil Eye). Sushiman has 4 kids of his own, so together that makes us a family of ten, together with my dog and my step-dog (sadly, since I first wrote this my step-dog, Honey, crossed the Rainbow Bridge). We're the Brady Bunch on speed. Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies. If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>. Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> On March 18, 2009, my oldest, Sara, got married to Ariel. 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