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.