Turkish Potato Salad with Mixed Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg potato (s), waxy
- 1 can corn with kidney beans and paprika mix
- 0.5 ½ bunch spring onion (s)
- 2 onion (s), red
- 1 pointed pepper, red
- some parsley
- 2 lemon (s), juice it
- 6 tablespoon olive oil
- 1 tablespoon paprika powder, noble sweet
- 0.5 teaspoon ½ pepper
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- This salad is absolutely suitable for the barbecue season.
- First boil the potatoes, then peel them. Then dice and place in a large bowl.
- Cut the spring onions into rings, the red onions into half rings and the pointed peppers into cubes and chop the parsley. Add the chopped vegetables as well as the corn with kidney beans and bell pepper and the parsley to the potatoes.
- For the dressing, mix together lemon juice, olive oil, paprika powder, pepper and salt. Add to the bowl with the potatoes.
- Then mix everything together.
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