This is one of those dishes we always find in traditional Egyptian restaurants. I really like it (remember I’m a potato freak!), so this is our attempt to replicate it at home. If I may say so myself, it is quite a success – even better than the restaurant versions! 😉
Remember, the trick to any good potato salad is the perfect amount of boiling time. You don’t want the potatoes to be so soft that they fall apart or not ‘done’ enough so they’re hard. Use your fork as a tester!
Serves 2-4 people
3 medium potatoes
3 cloves of garlic, minced
3 tablespoons of corn 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
1. Wash and chop the potatoes into large quarters. Boil for about 30 minutes, or until a fork easily enters and exits the largest quarter.
2. Drain the boiled potatoes and let cool.
3. When the potatoes are cool enough to touch, skin them with a knife. Then, cut the potatoes into bite-size cubes.
4. In a small bowl, mix the minced garlic, oil, lemon juice, salt, pepper and cumin.
Gently stir into the potatoes.
5. Add the parsley.
Nutrition Information (1 of 4 servings):
Calories: 208, Fat: 11 g; Cholesterol: 0 g; Carbohydrates: 26 g; Fiber: 3 g; Protein: 3 g
Serving Suggestions and Variations:
– We like to eat this warm, on the same day it’s made, but you can also serve it refrigerated or at room temperature.
– Adjust the salt and pepper to suit your tastes.