Description
A vibrant and refreshing Turkish Potato Salad that combines tender potatoes, crisp green beans, and zesty lemon dressing, perfect for gatherings and summer picnics.
Ingredients
Scale
- 500g potatoes
- 1 cup green beans, trimmed and chopped
- 1 red onion, finely chopped
- 1 bell pepper, chopped
- 1/2 cup parsley, chopped
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes. Drain, let cool, and chop into cubes.
- In a separate pot, boil the green beans for about 5 minutes until tender. Drain and cool.
- In a large bowl, mix together the chopped potatoes, green beans, red onion, bell pepper, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to meld flavors.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors improve as they meld together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg