Ingredients:
For the Salad:
- 2 pounds (1 kilo or 4-5 large) potatoes
- 4-5 green onions, chopped
- 1 medium-sized carrot, grated
- 1 medium-sized onion (red or white), thinly sliced
- 4 lettuce leaves (Romaine), chopped
- ½ cup chopped parsley
For the Dressing:
- 3 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons sumac
- 1 teaspoon (or less) red chili flakes (pul biber)
Instructions:
Cook the Potatoes:
- Place the potatoes in a large pot, cover with water, and add a teaspoon of salt.
- Bring to a boil, then reduce heat to medium-low and partially cover the pot.
- Cook for 20-30 minutes, or until tender but firm. Test with a fork. If tender, remove from heat; if not, cook for an additional 5-10 minutes.
- Drain the potatoes and cover them with cold water. Let cool for 3 minutes, then drain again. They can be slightly warm while peeling.
Prepare the Potatoes:
- Peel and chop the potatoes into large chunks. Transfer to a large bowl.
Add Vegetables:
- Add the green onions, grated carrot, onion slices, chopped lettuce, and parsley to the bowl with the potatoes.
Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, salt, pepper, sumac, and red chili flakes.
Combine and Serve:
- Pour the dressing over the potato mixture and toss well to combine.
- Serve immediately or refrigerate until ready to serve.
Notes:
- Baby Potatoes: Use baby potatoes if preferred and leave their skins on. They cook faster, so check them after 15 minutes.
- Peeling Tip: Peeling potatoes is easier when they are slightly warm. After draining, let them sit in cold water for 3 minutes before peeling.
- Egg Option: For a variation, add sliced boiled eggs. Boil 4 eggs for 8 minutes, cool in cold water, peel, slice, and mix into the salad.
- Storage: Store in an airtight container in the fridge for 3-4 days.
Enjoy your Turkish potato salad!
Comments
Post a Comment