Turkish, colorful potato salad à la Bodrum

Ingredients for 4 servings:

• 3 large potatoes, waxy
• 1 small cucumber(s)
• 6 small onions, red
• 1 m.-large bell pepper(s), red
• 1 Pepper, red, long, mild
• 6 small radishes
• 3 leaves of red cabbage, optional
• 2 tbsp celery leaves
• 4 tbsp celery, only the stalks
• 30 g carrot(s)
• 2 tbsp herbal mixture, Turkish
• 1 tsp, leveled cumin powder
• 1 pinch(s) Pul Biber
• 1 tsp, levelled pepper, black
• 4 tsp, leveled salt
• 1 tsp, crushed paprika powder, sweet
• 3 medium-sized garlic cloves
• 50 g orange juice
• 3 tbsp white wine vinegar
• 1 tsp sugar
• 4 tbsp sunflower oil
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

A spicy salad as a side dish for barbecues, as a starter and as a snack.

Wash the potatoes and boil in their skins in salted water for 20-30 minutes. Allow to cool thoroughly, then peel and trim. Cut crosswise into approximately 15mm thick slices. Halve these lengthwise and then cut crosswise into 15mm thick strips. Wash the cucumber, snip off both ends, peel them zebra-like (leaving the green stripes), and halve them lengthwise. Remove any seeds and halve the halves lengthwise. Cut crosswise into 1cm thick pieces. Trim both ends of the small red onions, peel them, and cut them crosswise into approximately 2mm thick slices. Trim both ends of the garlic cloves, peel them, and press them dry with a garlic press. Wash the red bell pepper, remove the stalk, cut them lengthwise, open them up, and remove the seeds. Cut the halves lengthwise into approximately 1cm wide strips and then crosswise into approximately 2cm long pieces. Remove the stem from the washed, red bell pepper, halve lengthwise, open it up, and remove the seeds. Cut the halves crosswise into 1 cm wide strips. Wash the radishes, trim both ends, and slice lengthwise. Cut the red cabbage leaves along the midrib into approximately 1 cm wide strips and cut these into thirds crosswise, along with the midrib. Wash the fresh celery, shake dry, and pick off and chop the unblemished leaves. Use two tablespoons of this immediately and freeze the remaining leaves. Measure the frozen goods and thaw. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls and set aside 2 tablespoons. Freeze the remaining rolls. Weigh the frozen goods and thaw. Trim both ends of a fresh carrot, wash, peel, and cut a 4 cm long piece off the bottom. Cut lengthwise into approximately 2 mm thick slices and dice these. Place the vegetables in a large bowl, sprinkle with the spices, and mix gently. Let stand for about 10 minutes. Add the orange juice and sugar and mix gently. Season with salt and pepper. Just before serving, add the sunflower oil. Divide among serving dishes, garnish, serve at room temperature, and enjoy as an appetizer or side dish.