Empty My Fridge
Easy Patates Salatası
Ingredients
- Potato4
- Aleppo pepper1 tsp
- Sumac1 tsp
- Salt½ tsp
- Olive oil¼ cups
- Scallion½ cups
- Parsley½ cups
- Kalamata olive½ cups
- Egg2
Instructions
- Wash and peel the potatoes, put them in a large pot and add water to cover. Add a generous pinch of salt and bring to a boil over medium-high heat.
- Boil for about 20-30 minutes until a fork goes in easily. Drain and let the potatoes cool completely, then cut into 1-inch chunks.
- In a large bowl, whisk together the olive oil, Aleppo pepper, sumac and salt. Add the potatoes and toss gently to coat.
- Add the chopped green onion, parsley and halved Kalamata olives and toss to combine.
- Cover and refrigerate for 30 minutes.
- Top with quartered hardboiled eggs just before serving.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
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