A mayo-free Turkish potato salad: warm boiled potatoes tossed with green onions, dill, parsley, olive oil and lemon; great for tea time or a barbecue.
Ingredients
Instructions
- 1
Boil the potatoes in their skins in plenty of water for 25-30 minutes, until a knife slides in easily.
- 2
Drain, peel while still hot, cut into 2 cm cubes and place in a large bowl.
- 3
Whisk the olive oil, lemon juice, red pepper flakes and salt; pour half over the warm potatoes and let them soak it up for 5 minutes.
- 4
Meanwhile, thinly slice the red onion into half-moons and the green onions into thin rings.
- 5
Finely chop the parsley and dill.
- 6
Add the onions and herbs to the potatoes, pour over the rest of the dressing and fold gently without mashing.
- 7
Serve warm or at room temperature.
Nutrition
Per serving
| Calories | 228 kcal |
|---|---|
| Protein | 3 g |
| Carbs | 33 g |
| Fat | 10 g |
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