Lebanese Potato Salad Spicy – Piquant

Summary

Ingredients

• 500 g potato (s), small new ones
• 250 g beans, reen, fresh or frozen (NOT can !!)

For the dressing:

• 60 ml olive oil, good
• 2 chilli pepper (s), red, pitted and cut into strips
• 1 clove garlic, crushed
• 1 tablespoon vinegar, (red wine vinegar)
• 0.5 teaspoon ½ cumin, ground
• 0.5 tablespoon ½ black cumin
• 0.5 ½ bunch mint, fresh, chopped
• 0.5 ½ bunch coriander greens, chopped
• a bit salt
• Pepper from the grinder

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Instructions

1. Brush the potatoes clean under running water, cut in half unpeeled and cook in a large saucepan with gently simmering salted water for about 20 minutes, but they should remain firm. Drain and set aside.
2. Cook the beans in boiling water for about 10 minutes, depending on their thickness, until they are bright green and just barely soft. Drain and set aside.
3. To prepare the dressing, mix all ingredients well in a small bowl.
4. Mix the potatoes and beans.
5. Serve the salad warm or cold.
6. Pour the dressing over it only 5 - 10 minutes before serving, otherwise the vegetables will discolour.
7. It goes well with flatbread.
8. The oriental taste comes mainly from the use of cumin and black cumin. In terms of taste, both have nothing in common with our conventional caraway. Black cumin are those small black grains that can be found on Turkish flatbreads.