Turkish potato salad without mayo

Ingredients for 5 servings:

• 1 kg potato(s), waxy
• 4 eggs, hard-boiled
• 2 onions, red
• 1 can pickled gherkins, finely chopped
• oil
• Parsley, freshly chopped
• Salt
• 1 dash of lemon juice

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Total time approx. 45 minutes

This is how we do it at home

Boil the potatoes in their skins. This gives them a lovely yellow color, which is just what you’re looking for! Peel and cut into bite-sized pieces. Cut the hard-boiled eggs into very small strips and the onion into small rings. Add them to the potatoes along with the gherkins. Season the salad with salt, lemon juice, and parsley, add a little oil, and stir well to break up the potatoes. Let the potato salad sit at room temperature for at least 20 minutes. Then mix thoroughly again and season with salt and lemon. This potato salad is less heavy on the stomach than potato salad with mayo, and it has a completely different flavor. We eat it as a main course without any additional fuss.