Potato Salad With Cumin Vinaigrette - Turkish Patates

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Potato Salad With Cumin Vinaigrette - Turkish Patates

Salatasi

1 Pound Red Potatoes, cooked and sliced

5 Tablespoons Olive Oil

2 Tablespoons Red Wine Vinegar

1 Teaspoon Cumin, or more to taste

Salt And Pepper, to taste

1 Large Red Onion, thinly sliced

Black Olives

2 Medium Hard-Boiled Eggs, wedged

Parsley, for garnish

 

 

 

In a serving bowl, whisk the olive oil

with, vinegar, cumin, salt and pepper. Add potato and

onion slices. Mix thoroughly. Garnish with olives,

eggs and parsley.

 

Serves 4

 

Author: adapted from Classical Turkish Cooking by Ayla

Algar

Formatted by Chupa Babi: 11.15.07

 

ChupaNote: very common Turkish dish. Boil the potatoes

before slicing, or they become too soggy. Use Kalamata

or Nicoise olives. We use balsamic vinegar, and

occasionally (not as authentic!) Japanese rice

vinegar, which is lighter and not as sharp. We also

finish with a sprinkling of Turkish red pepper flakes

which are not as hot as the American version.

 

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