Turkish Potato Salad
By: Kathryn Aydogan
Published: Monday, May 9, 2011 - 5:28am

Ingredients




6 large potatoes
2 cups finely chopped lettuce
3 carrots, grated
1/2 cup parsley, finely chopped
1 grated onion- you can omit
1/4 cup pickled cucumbers, diced
oil
salt
sumac,lemon juice or pomegrante syrup

Preparation

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 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.