Salads

Turkish Potato Salad


Turkish Potato Salad Ingredients

  1. Potato 5-6 (medium)
  2. Parsley 1 bunch (medium)
  3. Dill 1 bunch (medium)
  4. Green onion 1 bunch (medium)
  5. Garlic 2-3 prongs
  6. Lemon 1 piece
  7. Olive oil 3-4 tablespoons
  8. Salt to taste
  9. Ground black pepper to taste
  • Main ingredients: Potato, Garlic, Lemon, Greens
  • Serving 4 servings
  • World cuisineArab cuisine

Inventory:

Deep pan (capacity 2 liters), Stove, Fork, Deep bowl - 2 pieces, Cutting board - 2 pieces, Knife - 2 pieces, Garlic feed, Tablespoon, Salad bowl

Cooking Turkish Potato Salad:

Step 1: prepare and cook potatoes.


We wash the potatoes from the sand with a sponge or a kitchen brush.
We put it in a deep pan and fill it with running water so that it is higher than the level of tubers by 8 - 10 centimeters.
Turn on the stove over medium heat, put a pot of potatoes on it and cook the vegetable for 20 - 25 minutes. Cooking time depends on the variety of potatoes and the size of the tubers.
After the necessary time has passed, we check the potato readiness with a fork. If its teeth enter the tubers under pressure, then we cook them, and if smoothly and gently - then transfer the potatoes to a deep bowl and cool to room temperature.

Step 2: prepare the greens and garlic.


While the potatoes are cooling, we wash the dill, green onions and parsley under cold running water. Shake the greens over the sink from excess liquid, put on a cutting board and chop finely. After we shift the slices into a clean deep bowl. There we squeeze peeled garlic cloves through the garlic press.

Step 3: mix all the ingredients.


Now remove the peel from the potato. In turn, put the tubers on a cutting board, cut into large cubes and shift the slices into a bowl with herbs and garlic.
Squeeze the juice of 1 lemon into the same container and pour 3 to 4 tablespoons of olive oil.
Sprinkle all the components of the salad to taste with salt and black pepper.
Then we mix them to a homogeneous consistency, transfer the Turkish potato salad to a salad bowl and serve.

Step 4: serve Turkish potato salad.


Turkish potato salad is served at room temperature. It is savored with various dishes of meat, fish or poultry. It all depends on your taste and desire. Enjoy it!
Enjoy your meal!

Recipe Tips:

- This salad can be made from new potatoes, but must be peeled before cooking.

- Potato salad can be supplemented with vegetables such as tomatoes, sweet Bulgarian onions, sour cucumber, boiled eggs, pickled corn.

- Instead of olive oil, you can use sunflower oil.

- If desired, ground black pepper can be replaced with allspice.