Real African Dishes: [MC-AllEthnic-Recipes] Egyptian Pea and Potato Salad

Friday, May 28, 2010

[MC-AllEthnic-Recipes] Egyptian Pea and Potato Salad - Salata Batatis wa Bisella

* Exported from MasterCook *

Egyptian Pea and Potato Salad - Salata Batatis wa Bisella

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Yukon Gold potatoes -- peeled and cut into bite-size chunks
1 pound frozen green peas -- thawed
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro
sea salt -- to taste
freshly ground black pepper -- to taste

Place potatoes in a large saucepan and cover with water. Bring to a boil
over high heat. Reduce heat to medium and cook 15 to 20 minutes, until
fork tender. Drain potatoes and immerse in cold water.

When potatoes are room temperature, drain and place in a serving bowl.
Stir in the peas, mayonnaise, mustard, mint, parsley, and cilantro. Season
with sea salt and freshly ground black pepper to taste. Serve immediately
or refrigerate.

Serves 4

AuthorNote: this delicious appetizer was served to us at the El Housny
restaurant in Alexandria during the month of Ramadan. It can be made a day
ahead of time, and stored, covered, in the refrigerator.

Cuisine:
"MidEastern"
Source:
"Nile Style: Egyptian Cusine and Culture by Amy Riolo, 2009."
S(Formatted by Chupa Babi):
"May 2010"
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Per Serving (excluding unknown items): 281 Calories; 12g Fat (38.0%
calories from fat); 9g Protein; 36g Carbohydrate; 7g Dietary Fiber; 5mg
Cholesterol; 229mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0