Potato Salad
Sample Dishes from Turkish Cuisine
Potato
Salad (Patates Salatası)
| Ingredients | Measure | Amount |
| Potatoe | 6 medium size | 600 gr |
| Water | 2 cup | 400 gr |
| Green Onion | 5 medium size | 110 gr |
| Mint | 1/4 bunch | 30 gr |
| Basil (fresh) | 3-4 sprigs | 20 gr |
| Olive Oil | 6 tablespoon | 60 gr |
| Lemon juice | 4 tablespoon | 40 gr |
| Salt | 1 2/3 teaspoon | 10 gr |
| Olive Oil | 6 piece | 18 gr |
| Black Pepper | 1/4 teaspoon | 0.5 gr |
| Red pepper | 1/4 teaspoon | 0.5 gr |
Preparation
Cook potatoes
in 2 cups of water for 20-25 minutes or until tender. Peel and cut into 1 cm
(1/2 inch) cubes. Add chopped onions, fresh mint and basil; toss slightly.
Place into a serving bowl. Beat olive oil and lemon juice. Season with salt
and spices. Sprinkle over potatoes, garnish with olives. Chill and serve.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 164 cal |
| Protein | 2,1 g |
| Fat | 10,5 g |
| Carbohydrates | 16,1 g |
| Calcium | 21 mg |
| Iron | 1,00 mg |
| Phosphorus | 50 mg |
| Zinc | 0 mg |
| Sodium | 548 mg |
| Vitamin A | 707 iu |
| Thiamine | 0,10 mg |
| Riboflavin | 0,05 mg |
| Niacin | 1,35 mg |
| Vitamin C | 20 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
The recipe comes
from Erzurum. It is called "Aksan" in Erzurum. In some other regions tomatoes,
cucumbers and hard boiled egg wedges are added onion is used instead of green
onions in winter.