Turkish Potato Salad with Carrots and Yogurt
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 large potato (s)
- 5 carrot (s)
- 2 tablespoon vinegar
- 2 teaspoons salt
- 2 tablespoons oil
- 500 g yourt, possibly more
- 1 small clove garlic
- Paprika powder
- some stalks parsley
Print Recipe
Pin Recipe Instructions
- Cook the potatoes until done. Peel and grate the carrots. Mix the yogurt with the pressed garlic clove. Peel the potatoes, let them cool and cut into very small cubes.
- Fry the grated carrots in oil, then add to the potatoes, season with salt, add the vinegar and mix. Chill for 20-25 minutes.
- Then cover the potato and carrot mixture completely with the yogurt so that nothing can be seen.
- Sprinkle some paprika on top, garnish with parsley and serve.
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