Patates Salatasi - Turkish Potato Salad
This recipe first stood out to me when Unicorns in the Kitchen posted it on facebook, but I also drew inspiration from My Turkish Kitchen. I loved the addition of the onion slices and vinegar. For the vinegar she recommends apple cider vinegar which I love but for this I went with my new favorite, albeit non-traditional, German herb vinegar. Either will be delicious. Because when you combine potatoes with herbs, olives, and a vinaigrette you can't lose.
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Improv Cooking Challenge: February 2020
Ingredients: Potato and Egg
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- Turkish Potato Salad Recipe
- 5 large potatoes, cooked and cooled
1/4 c. kalamata olives, sliced
3 hard boiled eggs
1/3 c. olive oil
2 Tbsp. vinegar
1/4 tsp. black pepper
1 tsp. aleppo pepper (or Korean gochujang)
2 tsp. sumac
1/2 tsp. salt
4 green onions, sliced
1/4 c. red onion, sliced
1/4 c. fresh parsley, chopped
Place the red onions in a bowl and cover with cold water. Set aside while you prepare the rest of the recipe.
In a large bowl whisk together the olive oil, vinegar, both peppers, sumac, and salt.
Cube the potatoes. Add the cubed potatoes to the bowl with the vinaigrette. Top with the olives, parsley, and green onions.
Drain the red onions really well and add to the potatoes. Toss gently to coat. Garnish with sliced hard boiled eggs.
The salad can be served immediately or be put in the fridge and served later. If chilling and serving later make sure and remove from the fridge 40 minutes before serving to allow the olive oil to come back to room temperature.