Turkish Potato Salad Without Mayonnaise

Summary

Ingredients

• 1 kg potato (s), waxy
• 4 egg (s), hard-boiled
• 2 onion (s), red
• 1 can pickled cucumber (pickled mustard cucumbers), finely chopped
• oil
• Parsley, freshly cut
• salt
• 1 dash lemon juice

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Instructions

1. Boil the potatoes in their skins. This then results in a beautiful yellowish color, which for that reason alone invites you to eat! Peel and cut into bite-sized pieces. Cut the hard-boiled eggs into very small strips and the onion into small rings. Add to the potatoes with the mustard pickles. Then season the salad with salt, lemon juice and the parsley, add a little oil and stir vigorously so that the potatoes are very lightly mashed. Let the potato salad steep at room temperature for at least twenty minutes.
2. Then mix again thoroughly and season with salt and lemon.
3. This potato salad is not as heavy on the stomach as potato salad with mayo, and it has a completely different taste.
4. We eat it as a main course with no frills.