Turkish Potato Salad (Patates Salatası)

By Unicorns in the Kitchen · 40 min

Ingredients

Instructions

1. Peel and wash the potatoes, put them in a large pot and add water to cover them. Add a generous pinch of salt and set over medium-high heat.
2. Boil the potatoes for about 20–30 minutes, until a fork goes in easily. Drain and let cool completely, then cut into 1-inch chunks.
3. In a large bowl, whisk the olive oil, Aleppo pepper, sumac and salt. Add the potatoes and toss gently to coat.
4. Add the chopped green onion, parsley and halved Kalamata olives and toss to combine.
5. Cover and refrigerate for 30 minutes.
6. 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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