Potato salad

Potato salad

Patates salatası

By
From
Turkish Fire
Serves
6
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
4 large potatoes, scrubbed but not peeled
1 red onion, diced
1 lemon, juiced
60ml extra virgin olive oil
2 tablespoons suzme or labneh, or plain yoghurt, (see note)
2 tablespoons thickened cream
15g finely chopped flat-leaf parsley
10g mint leaves
8-10 radishes, thinly sliced

Method

  1. Bring a large saucepan of water to the boil over a high heat. Add the whole potatoes and return to the boil, then reduce the heat to medium. Simmer for 20–25 minutes, or until the potatoes are tender when pierced with a skewer. Drain and cool slightly.
  2. While the potatoes are still very warm, peel them and chop into cubes. Place in a large mixing bowl with the onion, lemon juice and olive oil. Season with sea salt and freshly ground black pepper and fold together gently. Place to one side and allow to rest.
  3. In a separate large bowl, mix the süzme and cream together. Add the potato mixture and fold through gently. Place on a serving plate and scatter the parsley, mint and radish slices on top.

Note

  • Süzme is a soft, creamy strained yoghurt cheese, also known as labneh. You’ll find it in many delicatessens and good food stores.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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