This turkish potato salad is really easy to make and a great companion to almost all kinds of meat and vegetables. And then it's a bit different, than the usual ones. A real turkish "housewife-favorite".
Ret Main cource, Meze, salad , meze, appetizers, Side-dish, main course
Køkken Mediterranian, Turkish
Keyword different salad
Forb. tid 5minutter
Tilb. tid 25minutter
Resting time 20minutter
Samlet tid 50minutter
800grampotatoes,best with asparagus or small new potatoes
4pcsspring onions,also use the green part, cut very fine
1tspPul biber, chili
1tbspPebber paste, Salca - the spicy one
1tbspcutted spring onion
Sådan gør du
1: Start by cleaning the potatoes (if they are new and the peel is thin, you can easily leave the peel on)
2: Set them to cook at medium heat for 20 minutes approx.
3: Chop the spring onions and parsley, not fine and not rough. Also, be sure to use a good bite of the green top on the onions.
4: Pour the oil, 1 tablespoon of spring onion and 1 tablespoon of pepper paste into a small saucepan, bring to a boil and allow to cook just for a few minutes.
5: Pour the moisture from the potatoes, cut them into appropriate chunks and pour the dressing over. Leave to cool for 15-30 minutes, so serve well. But the potato salad can also easily be eaten cold.
Enjoy the refreshments
Serve grilled chicken thighs, salmon or Turkish meatballs with a good green salad and possibly whole boiled corn. You can easily store the potato salad for a few days. It only tastes even better the next day. If you pour the dressing over while the potatoes are hot, they will only absorb more of the flavor. Serve it warm, but not hot.
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