Salata batatis (Potato Salad)

Egyptian Food and Recipes

This Arabic potato salad is a refreshing change from the standard mayonnaise version, perfect for serving at barbecues and picnics.


* 5 large potatoes, cooked, peeled and diced into inch cubes

* 2 hardboiled eggs, peeled and chopped.

* cup finely chopped green onions

* cup finely chopped parsley

* 2 tablespoons finely chopped fresh mint

* cup olive oil

* 2 cloves garlic

* cup lemon juice

* salt & pepper to taste



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


Serves 4 to 6.


Last Updated: June 6th, 2011