in Turkey

Turkish potato salad with carrots and yogurt

updated

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Ingredients for 4 servings:

  • 5 large potatoes
  • 5 carrots
  • 2 tbsp vinegar
  • 2 tsp salt
  • 2 tbsp oil
  • 500 g yogurt, possibly more
  • 1 small garlic clove(s)
  • Paprika powder
  • a few stalks of parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Tastes simply fantastic

Cook the potatoes until tender. Peel and grate the carrots. Mix the yogurt with the crushed garlic clove. Peel the potatoes, let them cool, and cut them into very small cubes. Fry the grated carrots in oil, then add them to the potatoes, season with salt, add the vinegar, and mix. Refrigerate for 20-25 minutes. Then cover the potato and carrot mixture completely with the yogurt, so that no more of it is visible. Sprinkle some paprika over the top, garnish with parsley, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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