Potato Salad
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| Image by AnnRos from Pixabay |
Potato Salad
Ingredients
- 4 medium potatoes
- 1 teaspoon of chilli peppers
- 1 teaspoon sumac
- ¾ tea cup olive oil
- 3-4 sprigs of spring onions
- 8-9 sprigs of parsley
- Salt
Directions
- You can wash your potatoes thoroughly and boil them in the rind way.
- While the potatoes are boiled, mix in a spoonful bowl of olive oil, salt, pepper and sumac. Wash the greens and chop finely. Boil the egg as a solid.
- When the boiled potatoes are cold enough to withstand your hand, peel them.
- Chop the cubes of your desired size (not too small boiled potatoes are gentle, should not be dispersed in terms of presentation elegance during mixing).
- Mix the sauce with the potatoes frequently (to ensure the warmness of your warm potatoes with olive oil and especially sumac).
- Add the greens and the desired amount of lemon juice (for sour lovers) to your chilled potatoes, which are full of sauce, and mix them for the last time.
Enjoy your meal.
Note: You can store boiled potatoes in the refrigerator for 1-2 days without adding greens as a sauce.
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