There’s a place on the table for potatoes at any time of the year. During the summer, potato salad makes a great addition to a meze table. The Turkish version is healthy, tasty and full of Mediterranean flavours.
Potato Salad (Patates Salatası)
500g small potatoes
1 medium red onion, diced
3 tbsp flat leaf parsley, chopped
3 tbsp dill, chopped (optional)
4 hard boiled eggs, shelled
1/3 cup/80ml olive oil
1/3 cup/80ml lemon juice
1/2 tsp salt
1 tsp red pepper flakes
1 tsp sumac
1/2 tsp sugar
Boil the potatoes in salted water until tender. Drain and cool well. Peel and cut into quarters or slice thickly.
Toss the potatoes in a salad bowl with the diced onion, parsley and dill.
Whisk the dressing ingredients together and pour over the salad. Mix gently to make sure the potatoes are evenly covered.
For egg lovers – cut the eggs into quarters or slices and arranged on top of the salad.
Refrigerate until needed.
Serve on its own as a light meal or as an accompaniment to a main dish.