Egyptian Potato Salad (Salata Batatis)


  • 4 servings
  • 5 large potatoes, cooked, peeled and diced into small cubes
  • 2 hardboiled eggs, peeled and chopped.
  • 1 cup finely chopped green onions
  • 1 cup finely chopped parsley
  • 2 tablespoons finely chopped fresh mint
  • 1 cup olive oil
  • 2 cloves garlic
  • 1 cup lemon juice
  • salt & pepper to taste


  1. 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.
  2. Add the dressing to the rest of the ingredients and toss gently, being careful not to crumble the potatoes and the eggs. Serve chilled.

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