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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the potatoes in a large saucepan, completely cover water and add salt. | 2. Bring to a boil. | 3. 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. | 4. In a small bowl combine minced garlic with a pinch of salt and mash with the back of a spoon. | 5. Whisk in 3 tablespoons lemon juice. | 6. Add 4 tablespoons olive oil, pepper and cayenne, then whisk again. | 7. Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle. | 8. Peel them if you like, cut them in half and then into about 1/2 inch thick slices. | 9. Put them in a large bowl and add 3 tablespoons dressing and a sprinkling of salt and pepper. | 10. With a rubber spatula, fold together gently but thoroughly. | 11. Let potatoes cool to room temperature. | 12. Put the carrots in a saucepan of water, add salt and bring to a boil. | 13. Cover and simmer for 3 minutes. | 14. Add green beans and cook uncovered over medium-high heat for 5 minutes or until vegetables are just tender. | 15. Drain, rinse with cold water and drain thoroughly in a strainer. | 16. Add to the bowl of potatoes. | 17. Whisk the remaining dressing, pour it over the salad and fold it in. | 18. Add the green onions, mint and parsley and fold together lightly. | 19. Taste, adjust seasoning, and add more lemon juice and olive oil if needed. | 20. Garnish with quartered hard boiled eggs. | 21. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		scrubbed peeled boiling	-	-	-	-
garlic	1 -2		minced	0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-
lemon juice	3 -4	tablespoons	strained	0.0	0.0	0.0	0.0
extra virgin olive oil	4 -6	tablespoons		-	-	-	-
cayenne pepper				-	-	-	-
carrot	1		diced	52.48	12.2624	1.1904	0.3072
green bean	1/2		trimmed cut	15.5	3.485	0.915	0.11
green onion	1/3 - 1/2	cup	chopped	0.0	0.0	0.0	0.0
mint	3	tablespoons	chopped	7.524	1.4381	0.5626	0.1248
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
hard egg	2		quartered boiled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.