Empty My Fridge
Turkish Potato Salad
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
- Peel the potatoes, put them in a large pot and cover with water. Add a generous pinch of salt and bring to a boil over medium-high heat.
- Cook for about 20–30 minutes until the potatoes are fork tender. Drain and let them cool completely, then cut into 1-inch chunks.
- In a large bowl, whisk 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.
- Just before serving, top with the quartered hard-boiled eggs.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
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