Patates Salatasi - Turkish Potato Salad

 It's Improv Cooking Challenge time and this month we have Potatoes & Eggs. We can make whatever we want, just so long as it has potatoes and eggs in it. And this Turkish potato salad is a great fit because it A)has potatoes and eggs, and b) is delicious. And if you want a c) then I would have to go with quick to toss together.

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.

Check out what the other bloggers have made!

Improv Cooking Challenge: February 2020

Ingredients: Potato and Egg

• Hash Brown Breakfast Sandwich by Cookaholic Wife
• Potato, Egg, and Arugula Curry by Culinary Adventures with Camilla
• Steak and Egg Hash by Making Miracles
• Egg & Potato Curry by Sneha's Recipe
• Mom's Potato Soup with Egg Dumplings by Our Good Life
• Potato Pancakes by A Day in the Life on the Farm

 

 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.