Turkish Potato Salad
Difficulty
Serves 4 • Recipe by reyhanskitchenn
- -For the salad
- -800 g potatoes (about 5–6 medium potatoes)
- -½ bunch fresh parsley, finely chopped (about 20–25 g)
- -¼ bunch fresh dill, finely chopped (about 10–15 g)
- -3 spring onions, finely sliced
- -1 small red onion, thinly sliced
- -For the dressing
- -1½ tbsp mayonnaise "aux œufs"
- -2 tsp wholegrain mustard "à l’ancienne"
- -2 tbsp extra virgin olive oil
- -1 tbsp red wine vinegar
- -1 tsp fresh lemon juice
- -¾ tsp fine sea salt, or to taste
- -¼ tsp freshly ground black pepper
- 1Boil the potatoes in their skins until fork-tender, about 20–25 minutes. Drain and let them cool just enough to handle.
- 2Peel the potatoes and cut them into large bite-sized chunks while they are still slightly warm.
- 3In a large bowl, whisk together the mayonnaise, wholegrain mustard, olive oil, red wine vinegar, lemon juice, salt and black pepper until smooth.
- 4 Add the parsley, dill, spring onions and red onion to the dressing, then gently toss until everything is evenly coated.
- 5Add the warm potatoes and gently fold everything together until the potatoes are evenly coated with the dressing, taking care not to break them up.
- 6Let the salad rest for 20–30 minutes before serving, allowing the flavours to fully develop.
- 7Serve slightly warm or at room temperature alongside grilled meat, fish or barbecue dishes.