Turkish Potato Salad
Photo: Kathryn Aydogan
Ingredients
2 cups finely chopped lettuce
3 carrots, grated
1/2 cup parsley, finely chopped
1 grated onion- you can omit
1/4 cup pickled cucumbers, diced
Preparation
1
Boil the potatoes until cooked but still firm. You dont want these overcooked. Let them cool and peel the skins off. Grate potatoes and place into a large bowl. Add salt to taste and oil(about 3 tablespoons). Stir carefully as you dont want the potato to clump. Add in all the chopped veggies and I usually add in sumac but you could use lemon juice or pomegrante syrup instead. Stir through carefully. Serve.
2
This is lovely with olive oil or a mixture of oil and mayonaise or oil and a couple tbsp yogurt. I prefer plain olive oil.
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Yield:
1 servings
Added:
Monday, May 9, 2011 - 5:28am