in Turkey

Turkish potato salad

updated

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Ingredients for 8 servings:

  • 8 potatoes, boiled
  • 4 large carrots, grated
  • 500 g grated feta cheese
  • 1 onion(s), finely diced
  • 1 clove(s) garlic
  • 250 g Gouda, grated
  • 1 lemon(s), squeezed
  • Parsley
  • salt and pepper
  • oil
  • Peppermint, fresh

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Grate the potatoes on a coarse grater. Add the grated carrots, grated feta cheese, Gouda cheese, onion, and crushed garlic clove to the grated potatoes. Mix with the lemon juice, season with salt, pepper, and oil, along with a generous portion of chopped parsley and a sprig of chopped peppermint, and season to taste. If you don’t have fresh peppermint, simply open two peppermint tea bags and mix the contents into the salad. It tastes wonderfully refreshing. Keeps in the refrigerator for up to 3 days and makes a great side dish for grilled meat.

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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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