Beet and Pomegranate Salad
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.
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Turkish Potato Salad
Patates Salatası
Potatoes, crisp greens and onion with a lemon dressing seasoned with sumac and red pepper flakes.
- Prep
- 5 min
- Cook
- 30 min
- Rest
- 3 min
- Total
- 38 min
- Servings
- 4
Ingredients
- 2 lb Potatoes
- 5 Spring onions
chopped
- 1 Medium carrot
grated
- 1 Medium onion
thinly sliced
- 4 leaves Romaine lettuce leaves
chopped
- ½ cup Parsley
chopped
- 3 tbsp Olive oil
- 1 Medium lemon
juiced
- 1 tsp Table salt for the dressing
- ¼ tsp Black pepper
- 2 tsp Ground sumac
- 1 tsp Turkish red pepper flakes
- 1 tsp Table salt for the cooking water
- Water, as needed
to cover the potatoes and for the cold-water bath
Method
Cover the whole potatoes with water in a saucepan and add the cooking-water salt. Bring to a boil and cook for 20–30 minutes, until tender but not falling apart.
Drain, cover with cold water and leave for 3 minutes. Drain again, peel while warm and cut into chunks.
Whisk the olive oil, lemon juice, dressing salt, black pepper, sumac and red pepper flakes together.
Combine the potatoes, spring onions, carrot, onion, lettuce and parsley. Add the dressing and toss gently.
Cooking guidance
Keep the potatoes whole while boiling and stop when tender without crumbling. The brief cold-water bath makes peeling easier while the potatoes remain warm enough to take up the dressing.
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