Egyptian Potato Salad (Salata batatis)
Ingredients
5 large potatoes, cooked, peeled and diced into ½ inch cubes
2 hardboiled eggs, peeled and chopped.
¼ cup finely chopped green onions
¼ cup finely chopped parsley
2 tablespoons finely chopped fresh mint
¼ cup olive oil
2 cloves garlic
¼ cup lemon juice
salt & pepper to taste
Directions
Place the first six ingredients in a large salad bowl. In a separate bowl, mash the garlic with the salt, then add the lemon juice & stir. Add the dressing to the rest of the ingredients and toss gently, being careful not to crumble the potatoes and the eggs. Serve chilled.
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