Turkish Potato Salad

1. 1

   Boil the potatoes until cooked but still firm. You dont want these overcooked. Let them cool and peel the skins off. Grate potatoes and place into a large bowl. Add salt to taste and oil(about 3 tablespoons). Stir carefully as you dont want the potato to clump. Add in all the chopped veggies and I usually add in sumac but you could use lemon juice or pomegrante syrup instead. Stir through carefully. Serve.

2. 2

   This is lovely with olive oil or a mixture of oil and mayonaise or oil and a couple tbsp yogurt. I prefer plain olive oil.

* Per serving · 4 servings · Values may vary.

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