Potato and Green Bean Salad, Egyptian Style

Ingredients


2 lbs boiling potatoes, scrubbed but not peeled,halved if large
1-2 clove garlic, very finely minced
salt & freshly ground black pepper
3-4 tablespoons strained fresh lemon juice
4-6 tablespoons extra virgin olive oil
cayenne pepper (optional)
1 carrot, diced (optional)
1/2 lb green beans, ends trimmed,cut into thirds
1/3-1/2 cup chopped green onion
3 tablespoons chopped mint (optional)
2 tablespoons chopped parsley (optional)
2 hard-boiled eggs, quartered (optional)


Directions

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