Turkey Potato Garden Salad Food

TURKISH HOMEMADE POTATO SALAD (PATATES SALATASI)

Steps:

• Wash the potatoes and place them in a large pot. Fill the pot with water until it covers the potatoes. Add a generous pinch of salt and place the pot over medium high heat.
• Bring the water to boil and let the potatoes cook for about 20-30 minutes until they are fork tender. Drain and let the potatoes cool completely.
• Peel the potatoes and cut them into chunks. Set aside.
• In a large bowl, mix olive oil, Aleppo pepper, sumac and salt. Mix well.
• Add the potatoes to the dressing and stir gently to cover all the potatoes in the dressing.
• Add chopped green onion, parsley, and halved Kalamata olives to the potatoes and stir well.
• Cover and refrigerate for 30 minutes.
• Top with quartered boiled eggs right before serving.

PERFECT GARDEN SALAD

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

TURKISH POTATO SALAD (PATATES SALATASI)

Steps:

• Bring a large pot of salty water to a boil.
• Boil potatoes for 20 to 30 minutes or until fork-tender.
• Allow potatoes to cool and then peel and dice them into large chunks.
• Combine the potatoes, green pepper, green onions, parsley, and mint in a large mixing bowl.
• Top with olive oil and lemon juice. Then sprinkle with the sumac, Aleppo pepper, and salt. Toss till combined.
• Serve immediately.

GARDEN POTATO SALAD

Steps:

• Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper. Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.
• Photograph by Andrew Mccaul

GARDEN POTATO SALAD

Steps:

• In a large bowl, combine potatoes, eggs, celery, green onions, radishes, salt and pepper; set aside. For dressing, combine eggs, vinegar, sugar, dry mustard and salt in a saucepan. Cook and stir over medium heat until thickened. Cool. Stir in Miracle Whip; mix well. Pour over potato mixture; toss to coat. Refrigerate for several hours.

WARM OR COLD POTATO GARDEN SALAD

Steps:

• Place the potatoes in a pot. Cover with water, sprinkle with 1/4 teaspoons salt, and bring to a boil. Cook about 15-20 minutes, or until tender when pierced with a fork. Drain, rinse under cold water.
• Meanwhile, bring another pot of salted water to a boil. Cook the haricots verts and zucchini for about 2-3 minutes, until beans turn bright green. Strain them and rinse and drain in colander with cold water to stop the cooking process.
• In bowl, mix mayonnaise, yogurt, mustard, vinegar(s), black pepper, and tarragon until smooth. Use the larger amount for lots of creamy dressing.
• Peel potatoes, cut into bite size chunks(1/2"-1"),.
• Place potatoes, zucchini and beans, scallions, eggs, and parsley into a serving bowl and toss gently with mayonnaise dressing. Garnish with chopped chives and serve warm or cold.
• Note:.
• If serving cold the next day, make a little more dressing and add some in when ready to serve. The potatoes absorb alot of the liquid and the salad may be a little dry.

GARDEN SALAD

Steps:

• Clean and cut vegetables into small chunks and put in large bowl.
• Add seasonings, sugar and vinegar and stir well.
• Refrigerate at least 1 to 2 hours to blend the flavors.
• The salad makes its own"dressing" from the juices.

TURKEY POTATO SALAD

Steps:

• Boil potatoes and carrots in their skin until soft, about 15 minute Drain water, and let them cool will they are not too hot to the touch. Boil eggs till they are hard, for about 15 min as well, and let them cool in cold water.
• Meanwhile, dice pickles, turkey meat, parsley, and onion.
• When the potatoes, carrots, and eggs are cold to the touch peel and dice them.
• Mix all ingredients, and dress with Mayo. Enjoy!
• The salad can stay dressed in the fridge for a while of you do not add salt to the mix.