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Potato Salad

Potato Salad
(Egypt / 4 servings/ all seasons/ 30 minutes)

Mixing bowl
Large pot
Kitchen knife
Cutting board
Wooden spoon

3 medium potatoes
3 cloves of garlic, minced
3 tablespoons of olive oil
1 teaspoon of lemon juice
2 teaspoons of salt (or to your liking)
½ teaspoon of pepper (or to your liking)
1 teaspoon of cumin
3 tablespoons of parsley, chopped

Food Groups Present in the Recipe
Potatoes and Tubers: Potatoes
Herbs and Spices: Parsley
Vegetables: garlic
Fruits: Lemon
Herbs and Spices: Cumin
Olive oil

Wash and chop the potatoes into large quarters.  Boil for about 30 minutes, or until a fork easily enters and exits the largest quarter. Drain the boiled potatoes and let cool.
When the potatoes are cool enough to touch, skin them with a knife.  Then, cut the potatoes into bite-size cubes. In a small bowl, mix the minced garlic, oil, lemon juice, salt, pepper and cumin. Gently stir into the potatoes.  Add the parsley.

Kid’s participation
Suggest, always at the discretion of the parent or responsible adult and depending on age, the child mix the ingredients and then pour them over the potatoes.

The Egyptian Potato Salad can be eaten warm on the same day it’s made but it can also be served refrigerated or at room temperature.

Nutritional & cultural curiosities
This is one of the dishes that you’’ always find in traditional Egyptian restaurants. It is considered a light alternative to the traditional western potato salad and is at the same time very delicious and filling. The amount of calories for one serving is 208 calories.

Useful tip
You can also add 2 hardboiled eggs as well as green onions to the recipe to make it more versatile.

Publish date 15/04/2014 16:48
Last updated 15/04/2014 16:50