Turkish Potato Salad
Recipe: #26547
July 15, 2017
Categories: Salads, Potato Salad, Side Dishes, Eggs, Potatoes, July 4th, Labor Day, Picnic, Potluck Gluten-Free, Kosher, Non-Dairy, Vegetarian, Herbs, more
"Turkish Mediterranean flavors all the way. The best thing is that it is super easy, light, tangy that makes a great side. Source: Give Recipe"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (216.3 g)
- Calories 219.1
- Total Fat - 12.7 g
- Saturated Fat - 2.8 g
- Cholesterol - 211.2 mg
- Sodium - 437.7 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 3.8 g
- Sugars - 4.4 g
- Protein - 9.5 g
- Calcium - 108.3 mg
- Iron - 2.3 mg
- Vitamin C - 45.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Boil the potatoes until tender. Peel and chop them roughly into a large bowl.
Step 2
Add in all the other ingredients except eggs.
Step 3
Slice the eggs as you like and either stir the salad and top it with egg slices or add in egg slices and stir them all.
Step 4
Keep any leftovers covered in the refrigerator.
Tips
No special items needed.
3 Reviews
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