Here is a simple, light and delicious potato salad: Turkish style. There is no mayonnaise or eggs in it, but if you would like it a little creamy, both ingredients can be added. Instead of green onions dried red onion and instead of green garlic a garlic clove can be used. The green onions and green garlic are from my small garden so I preferred to use them. The pictures show more green onions and garlic than what the recipe calls for. The last minute, I decided not to use them all in the recipe and left them for other types of salads. For two medium potatoes, I think the amount of the greens is perfect. Enjoy!
2 medium russet potatoes
½ cup chopped green onions & green garlic (3 green onions and 1 green garlic)
2 tbsp chopped parsley
1 tsp sumac
1 tsp red pepper flakes
1 tsp salt
¼ cup olive oil
Place the whole potatoes with skin in a sauce pan and fill water to cover them. Boil for about 45 minutes or until tender. This can be checked with a fork.
Let them cool. Peel the skin.
Cube the potatoes and place in a deep bowl. Add the rest of the ingredients and toss. Enjoy alone as a snack or a side dish.
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