Potato and Green Bean Salad Egyptian Style
Elevate your salad game with this vibrant and tangy Potato and Green Bean Salad Egyptian Style, a perfect marriage of wholesome ingredients and bold Mediterranean flavors. Tender potato cubes and bright, crisp-tender green beans are combined with a zesty garlic-lemon dressing infused with earthy ground cumin, creating a refreshing side dish that's as nutritious as it is delicious. Fresh parsley adds an herby aroma, while extra-virgin olive oil ties everything together with a luscious finish. Quick to prepare in under 40 minutes, this crowd-pleasing salad can be served slightly warm or at room temperature, making it ideal for picnics, potlucks, or a light and flavorful main course. Boost your menu with this healthful Egyptian-inspired dish that’s naturally gluten-free and vegetarian.
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Ingredients
- 500 grams Potatoes
- 300 grams Green beans
- 2 pieces Garlic cloves
- 30 grams Fresh parsley
- 3 tablespoons Fresh lemon juice
- 4 tablespoons Extra-virgin olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0 as needed Water
Directions
Step 1
Wash the potatoes and cut them into bite-sized cubes, leaving the peel on if desired. Place them in a pot, cover with water, and add a pinch of salt.
Step 2
Bring the pot of potatoes to a boil over medium-high heat, then reduce heat to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
Step 3
While the potatoes are cooking, trim the ends of the green beans and cut them into 2-inch pieces.
Step 4
Bring a separate pot of water to a boil and blanch the green beans for 3-4 minutes, or until bright green and tender-crisp. Immediately transfer the green beans to an ice bath (a bowl of cold water with ice) to stop the cooking process. Drain and set aside.
Step 5
In a small mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, ground cumin, salt, and black pepper to create the dressing.
Step 6
Finely chop the fresh parsley (stems removed).
Step 7
In a large bowl, combine the cooked potatoes, blanched green beans, and chopped parsley.
Step 8
Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
Step 9
Taste and adjust seasoning with additional salt or pepper, as needed.
Step 10
Serve the salad slightly warm or at room temperature as a flavorful side dish or light main course.
Nutrition Facts
| Serving size | (949.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1079.4 |
| Total Fat 56.3g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2816.2mg | 0% |
| Total Carbohydrate 136.1g | 0% |
| Dietary Fiber 21.2g | 0% |
| Total Sugars 17.6g | |
| Protein 20.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 273.4mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 3707.0mg | 0% |
Source of Calories