TURKISH POTATO SALAD RECIPE (PATATES SALATASı)
Steps:
- Bring a large saucepan of water to the boil and add your potatoes.
- Boil your potatoes for around 15 minutes.
- Do a taste test and if your potatoes are al dente, remove them from the heat, drain and leave to cool.
- Your potatoes will continue to cook as they cool so don't leave them boiling until they are soft otherwise, they will break up later.
- Once cooled, add your potatoes to a large serving bowl and add the onion, peppers & parsley and carefully mix everything together.
- Now sprinkle the chilli flakes and sumac into your potato salad.
- Squeeze the lemon juice all over the salad and drizzle the oil.
- Mix again and serve as part of your meze table or as an accompaniment to meat and fish.
Nutrition Facts : Calories 240 kcal, ServingSize 1 serving
25 EASY TURKISH RECIPE COLLECTION
Looking for the best Turkish recipes to bring a unique twist to dinner? From bulgar pilaf to kebabs, these authentic dishes take your tastebuds on a trip to Turkey!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Turkish dish in 30 minutes or less!
Nutrition Facts :
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.
Nutrition Facts : Calories 475 kcal, Carbohydrate 69 g, Protein 11 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 82 mg, Sodium 618 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 15 g, ServingSize 1 serving
TRADITIONAL TURKISH SALAD
"This classic salad is a wonderful combination of textures and flavors. The saltiness of the cheese is balanced by the refreshing salad vegetables." From Around the World Cookbook. Posted for Zaar World Tour 2006.
Provided by Kim127
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chop the lettuce into bite-size pieces. Seed the peppers, remove the cores and cut the flesh into thin strips. Chop the cucumber and slice or chop the tomatoes. Cut the onion in half, then slice thinly.
- Place all chopped salad ingredients in a bowl and sprinkle the feta over the top and lightly toss together.
- For the dressing, blend together the olive oil, lemon juice and garlic in a small bowl. Stir in the parsley and mint and season with salt and pepper to taste.
- Pour the dressing over the salad, toss lightly and serve garnished with a handful of black olives.
TURKISH POTATO SALAD
Make and share this Turkish Potato Salad recipe from Food.com.
Provided by Nye McClelland
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the ingredients together and refrigerate for at least an hour then serve.
Nutrition Facts : Calories 332.6, Fat 14.1, SaturatedFat 2, Sodium 55.1, Carbohydrate 49.2, Fiber 8.3, Sugar 6.8, Protein 6
TURKISH POTATO SALAD (PATATES SALATASI)
This delicious Turkish potato salad is a great side dish or light lunch for a picnic.
Provided by This Healthy Table
Categories Side Dishes
Time 38m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 153 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 731 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
PATATES SALATAS? (TURKISH POTATO SALAD)
A Turkish girl, we befriended at the University of Alabama, made this salad along with several other dishes when her mom and aunt came from Istanbul for her graduation. I like the sour salad. As her Aunt Huleya said, "This is a salad with potato. It's a little sour. I recommend it with yoghurt. You will like it."
Provided by Marsha Gardner
Categories Potato Salads
Number Of Ingredients 10
Steps:
- 1. Boil the potatoes in their skins. When they are soft enough, peal them and let them cool down.
- 2. Chop up the potatos, tomatoes, spring onion and onion. Put them in a bowl. Add olive oil, lemon juice, fresh mint leafs, dill, chili pepper and salt. Mix for a while. Ready to serve...
- 3. This is exactly the way Huleya gave me the recipe.
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5/5 (1)Total Time 35 minsCategory SaladPublished 2018-01-14
- Slice the eggs as you like and either stir the salad and top it with egg slices or add in egg slices and stir them all.
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Reviews 4Category Appetizer, Salad
- Boil the potatoes with skin until soft. Make sure not to over cook so it keeps its shape. Drain the water , let it cool to handle and peel. Cut them into big chunks and put them in a large bowl.
- Finely chop parsley and dill if using and thinly slice the scallions and add them to the bowl. You can also add pickled cucumbers, fresh lettuce thinly sliced, or grilled red peppers too…
- For the seasonings, I added red pepper flakes, sumac, and dried mint. Sumac gives a sour deeper taste and mint gives an extra fresh kick but they are optional.
TURKISH TOMATO SALAD WITH FRESH HERBS RECIPE - FOOD & WINE
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- Preheat the oven to 350°. Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.
- In a small bowl, whisk the pomegranate molasses with the olive oil until blended. Season the dressing with salt.
- In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapeños. Add the dressing and toss well. Season with salt. Spoon the salad onto a platter, sprinkle the pistachios over the top and serve.
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From omnivorescookbook.com
- Heat olive oil in a non-sticky skillet on medium heat till hot. Add onion and potato, stir constantly till onion turns yellow, in 4 to 5 minutes. Add garlic and cumin and stir for another 2 to 3 minutes, till garlic fragrant well and cumin is mixed well with potato. Add in white wine vinegar, sugar and black olive, give it a stir. Then add in tomato, cayenne powder, paprika powder, oregano, parsley and salt. Keep stir until everything is mixed well.
- Spread the mixture in a baking dish by spoon, place almond on top, bake in the oven for 25 to 30 minutes, until potato turns golden brown and most liquid has been absorbed.
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TURKISH POTATO SALAD WITH DILL AND MINT | RECIPES | WW USA
From weightwatchers.com
- Place potatoes in a large pot; add enough water to cover them by 1 inch. Add 1 tsp salt, cover and bring to a boil over high heat; reduce heat to maintain a steady but low boil. Cook until potatoes are just tender and still have some bite, 8-13 minutes (start checking for doneness with a paring knife around 6 minutes – do not overcook them or you will have mashed potatoes); drain potatoes.
- Meanwhile, whisk together yogurt, lemon zest, lemon juice, vinegar and mustard in a medium-size bowl; gradually stream in oil while whisking quickly and constantly until vinaigrette comes together.
- Toss potatoes with dressing while they are still warm; season with remaining 1 tsp salt, black pepper and red pepper flakes. Toss again; let cool.
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- Place the chopped tomatoes, green Italian pepper, onion, cucumbers, walnuts and parsley in a large bowl and mix well.
- Mix olive oil, pomegranate molasses, sumac and salt in a small bowl and pour it over the salad.
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- Mix in the lentils (previously drained and rinsed; if you use dry lentils, cook according to package instructions first).
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