Potato Salad

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:

1. 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.

2. Prepare the Potatoes:

   • Peel and chop the potatoes into large chunks. Transfer to a large bowl.

3. Add Vegetables:

   • Add the green onions, grated carrot, onion slices, chopped lettuce, and parsley to the bowl with the potatoes.

4. Prepare the Dressing:

   • In a small bowl, whisk together olive oil, lemon juice, salt, pepper, sumac, and red chili flakes.

5. 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!