Sunday, September 9, 2012



This Arabic potato salad is a refreshing change from the standard mayonnaise version, perfect for serving at barbecues and picnics.


* 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



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.


Serves 4 to 6.

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