in Turkey

Turkish potato salad without mayo

updated

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Ingredients for 6 servings:

  • 1 kg potatoes
  • 2 garlic cloves
  • 2 shallots
  • 50 g olives, black, pitted
  • 4 tbsp lemon juice
  • Salt
  • 5 tbsp olive oil
  • 1 tsp chili flakes (Pulbiber)
  • ½ bunch parsley, flat
  • pepper, black

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

tastes especially delicious in summer with grilled

Wash the potatoes and boil them in water for about 25 minutes. Let cool. Peel the potatoes and dice them. Finely chop the garlic and shallots. Finely dice the olives and add everything to the potatoes. Make a marinade with lemon juice, 2-3 tablespoons of water, salt, olive oil, turmeric, and pepper and mix it into the salad. Let it sit for 1 hour and season again to taste. Chop the parsley and mix it in. I always crumble a packet of feta cheese over the salad and serve it with flatbread or baguette!

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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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