Description
A delightful and creamy Turkish Potato Salad, infused with fresh herbs and vibrant vegetables, perfect for any occasion.
Ingredients
Scale
- 3 large waxy potatoes
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup diced red onion
- 1/2 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 20 minutes. Drain and let cool before peeling and cubing.
- In a large bowl, combine cubed potatoes, parsley, dill, red onion, and cherry tomatoes.
- In a separate bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the potato mixture and gently fold to combine.
- Chill for at least one hour before serving, or enjoy at room temperature.
Notes
For best flavor, prepare the salad a day in advance to let the flavors meld together. Store in an airtight container for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg