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Turkish potato salad with mixed vegetables

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Ingredients for 6 servings:

  • 1 ½ kg potato(s), waxy
  • 1 can corn with kidney beans and pepper mix
  • ½ bunch of spring onions
  • 2 onions, red
  • 1 pointed pepper, red
  • some parsley
  • 2 lemons, juice
  • 6 tbsp olive oil
  • 1 tbsp paprika powder, sweet
  • ½ tsp pepper
  • 1 tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

perfect as a side dish for grilling

This salad is perfect for barbecue season. First, boil the potatoes, then peel them. Then dice them and place them in a large bowl. Slice the spring onions into rings, the red onions into half rings, the bell peppers into cubes, and chop the parsley. Add the chopped vegetables, corn, kidney beans, bell peppers, and parsley to the potatoes. For the dressing, combine the lemon juice, olive oil, paprika, pepper, and salt. Add to the bowl with the potatoes. Then mix everything together.

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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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