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Turkish Potato Salad

Barbecue.Master's picture
Ingredients
  Potatoes 6 Medium
  White wine vinegar 1⁄4 Cup (4 tbs)
  Dry sherry 1 Teaspoon
  Sliced red onions 1 1⁄2 Cup (24 tbs)
  Dill mint dressing 1 Tablespoon
  Sliced black olives 1⁄2 Cup (8 tbs)
  Dill sprig 4
Directions

In covered saucepan, cook potatoes in 2 inches boiling water until just tender, 20 to 25 minutes.
Drain and cool.
Peel and cut potatoes into 1/4-inch-thick slices.
In large bowl, toss potato slices with vinegar and sherry.
Add onions; toss.
Add Dill-Mint Dressing; toss gently to coat.
Sprinkle olives on top; garnish with dill sprigs.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Barbecue
Ingredient: 
Vegetable
Interest: 
Party

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4.1925
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1073 Calories from Fat 171

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1070.3 mg44.6%

Total Carbohydrates 213 g71.1%

Dietary Fiber 25.6 g102.2%

Sugars 15.5 g

Protein 23 g46%

Vitamin A 12.8% Vitamin C 371.2%

Calcium 17.9% Iron 51.2%

*Based on a 2000 Calorie diet

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Turkish Potato Salad Recipe