EGYPTION - Potato Salad

By ali eletre

Ingredients
  • Ingredients

  • • 2 kg washed, unpeeled potatoes

  • • 3 cups tomatoes, chopped

  • • 2 1/2 cups black olives, pitted and chopped

  • • 1 1/2 cups cooked green peas

  • • 1 cup green pepper, cubed small

  • • 1 cup spring onions, chopped finely

  • • 1 cup sweet corn kernels

  • • 1/2 cup celery, diced fine (optional)

  • • 3/4 cup tahini or cashew butter

  • • 2-4 TBSP lemon juice

  • • 1/2 cup water

  • • 1 1/2 TBSP onion powder

  • • 1 TBSP garlic powder

  • • 3/4 tsp celery seeds

  • • 1/2 tsp cumin

  • • 1/4 tsp turmeric

  • • salt to taste

Directions
  1. Instructions 1. Steam whole unpeeled potatoes until done, cut into chunks and set aside in large bowl. Add the rest of the vegetables.

  2. In separate bowl whisk tahini, lemon juice, water and seasonings until smooth. Add to mixed potato and vegetable mixture. Mix gently. Salt to taste.

  3. Chill for at least 20 minutes.


Nutritional Facts

Servings
4

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4 replies

Avera
Avera 2009-06-17 21:02:53 -0500 Report

This is a wonderful recipe for potato salad. Being it is Egyptian, it would make a very unique dish to serve for any occasion. I figured the carbs for you and came up with a per serving count of between 23-31 grams.

If you want the low carb version of this recipe, you can subsitute some cauliflower for the potatoes. Of course, this would make it "mock" potato salad, but the carbs would be reduced to 6 to 7 grams per serving.