Turkish Potato Salad
My friend Serap from eastern Turkey gave me this recipe. It is a wonderful
alternative to traditional American potato salad and contains much less
fat...no mayo.
My friend Serap from eastern Turkey gave me this recipe. It is a wonderful
alternative to traditional American potato salad and contains much less
fat...no mayo.
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Old Fashioned Cookies
Family and vintage recipes
about 8 medium redskin potatoes, washed and unpealed
1 medium egg plant
1 green pepper
1 medium onion
sprig of rosemary chopped
about 1/4 c olive oil
2 c plain greek yogurt
1/4 t garlic powder or 2 cloves fresh garlic
Cube potatoes and egg plant into 3/4 " cubes
Coarsely chop onion and green pepper
Spread about 1/2 the oil in bottom of a roasting pan. Add
vegetables, rosemary, salt (about 1 t), pepper. Pour
remaining olive oil over top and toss vegetables to coat.
Bake 425 degree oven for about 25 minutes until vegetables
are done. If you like, you can turn on the broiler for the last
2 minutes. Cool.
Mix yogurt and garlic. Pour over vegetables and toss lightly.
Salt, pepper to taste. You can also season with oregano and
dill.
1 medium egg plant
1 green pepper
1 medium onion
sprig of rosemary chopped
about 1/4 c olive oil
2 c plain greek yogurt
1/4 t garlic powder or 2 cloves fresh garlic
Cube potatoes and egg plant into 3/4 " cubes
Coarsely chop onion and green pepper
Spread about 1/2 the oil in bottom of a roasting pan. Add
vegetables, rosemary, salt (about 1 t), pepper. Pour
remaining olive oil over top and toss vegetables to coat.
Bake 425 degree oven for about 25 minutes until vegetables
are done. If you like, you can turn on the broiler for the last
2 minutes. Cool.
Mix yogurt and garlic. Pour over vegetables and toss lightly.
Salt, pepper to taste. You can also season with oregano and
dill.
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