Potato Salad (Middle Eastern)

[Guest guest]

I made this last night and it was very nice. Quite different from the usual

mayonnaise-type potato salad, but good, especially while still warm. I used

a red salad onion, but left out the red pepper.

Jo.

 

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<Nam>

Potato Salad

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<RcpE name= " Potato Salad " author= " Hüseyin Özer " >

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<![CDATA[

* Exported from MasterCook *

 

Potato Salad

 

Recipe By :Hüseyin Özer

Serving Size : 2 Preparation Time :0:00

Categories : Printed Salads

Savoury Spices

Tried Vegan

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lg potato -- (or 2 medium potatoe

2 tbsps olive oil

1/2 red pepper -- seeded and finely ch

1/2 red onion -- finely chopped

OR

1 tbsp fresh chives -- chopped

1 pinch sumak -- optional

1 pinch cayenne pepper

2 tbsps fresh coriander -- chopped

salt

 

Mix the potatoes and oil together in a bowl. Add all the remaining

ingredients, except for the salt, then mix to distribute them evenly.

Finally, season the salad to taste with salt. Serve on its own or with a

selection of other salads.

 

Cuisine:

" Middle Eastern "

Source:

" Sofra Cookbook: Modern Turkish & Middle-Eastern Cookery "

Copyright:

" Hüseyin Özer 1998 "

- - - - - - - - - - - - - - - - - - -

 

Per serving: 192 Calories (kcal); 14g Total Fat; (62% calories from fat); 2g

Protein; 16g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

NOTES : The sumak used in this dish is a Turkish speciality, a

brownish-purple spice with a peppery taste and lemony edge. It is available

in Turkish, Greek and Middle Eastern food stores. If you encounter any

difficulty in obtaining it, don't let it prevent you from making the

following recipe because the other ingredients combine to make a great

potato salad regardless. The potatoes can be skinned or not, just as you

prefer.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 2 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Printed

</CatT>

<CatT>

Salads

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Spices

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " potato " unit= " lg " qty= " 1 " >

<IPrp>

(or 2 medium potatoes) boiled and cut into chunks

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " red pepper " qty= " 1/2 " >

<IPrp>

seeded and finely chopped

</IPrp>

</IngR>

<IngR name= " red onion " qty= " 1/2 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " OR " code= " T " ></IngR>

<IngR name= " fresh chives " unit= " tbsp " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " sumak " unit= " pinch " qty= " 1 " >

<IPrp>

optional

</IPrp>

</IngR>

<IngR name= " cayenne pepper " unit= " pinch " qty= " 1 " ></IngR>

<IngR name= " fresh coriander " unit= " tbsps " qty= " 2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " salt " ></IngR>

<DirS>

<DirT>

Mix the potatoes and oil together in a bowl. Add all the remaining

ingredients, except for the salt, then mix to distribute them evenly.

Finally, season the salad to taste with salt. Serve on its own or with a

selection of other salads.

</DirT>

</DirS>

<Natn>

Middle Eastern

</Natn>

<Srce>

Sofra Cookbook: Modern Turkish & amp; Middle-Eastern Cookery

</Srce>

<CpyR>

Hüseyin Özer 1998

</CpyR>

<Note>

The sumak used in this dish is a Turkish speciality, a brownish-purple

spice with a peppery taste and lemony edge. It is available in Turkish,

Greek and Middle Eastern food stores. If you encounter any difficulty in

obtaining it, don & apos;t let it prevent you from making the following recipe

because the other ingredients combine to make a great potato salad

regardless. The potatoes can be skinned or not, just as you prefer.

</Note>

</RcpE></mx2>

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