Empty My Fridge
This Turkish Potato Salad Will Change the Way You Think About Salad Forever
Ingredients
- Potato4
- Aleppo pepper1 tsp
- Sumac1 tsp
- Salt½ tsp
- Olive oil¼ cups
- Scallion · chopped½ cups
- Parsley · chopped½ cups
- Kalamata olive · pitted halved½ cups
- Egg · peeled2
Instructions
- Wash and peel the potatoes, put them in a large pot and cover with water. Add a generous pinch of salt and set over medium-high heat.
- Bring to the boil and cook for about 20 to 30 minutes, until fork tender. Drain and let cool completely. Cut into 1-inch chunks.
- In a large bowl, mix the olive oil, Aleppo pepper, sumac and 1/2 teaspoon salt. Add the potatoes and toss gently to coat.
- Add the chopped green onion, parsley and halved olives, and toss to combine.
- Cover and refrigerate for 30 minutes.
- Top with quartered hard-boiled eggs just before serving.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
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