Thursday, January 7, 2016

Luxury Lunch: Turkish Potato Salad

Potato salads have the image of being unhealthy because of all the mayonnaise involved. Since last year I have been dipping into the Turkish kitchen and on one of the blogs I follow was this recipe for Turkish Potato Salad with yoghurt. I tried it for the bento this week and both Nick and I loved it. It holds up well but is best at room temperature and not directly from the fridge. The recipe is from Mijn Mixed Kitchen and this is my go to blog for Turkish recipes. The original recipe also uses dill, but dill is one of the herbs that we doesn't use often and it just wilts away, so we left it out.

Turkish Potato Salad: (serves 4)
- 5 medium potatoes
- 3 spring onions
- 1 piece of cucumber
- Turkish yoghurt

Peel and cube the potatoes and boil them. Cut the spring onions and bake them shortly in some olive oil. Remove the core from the cucumber and cut it. Make sure your cucumber is drained well. You don't want a soggy salad. Mix everything together and add 2 tbsp Turkish yoghurt to cover everything. Maybe some more is needed. Cover your salad and leave it in the fridge for at least 2 hours before serving. But serve the salad at room temperature. The salad keeps for 2 days in the fridge.

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