Turkish Potato Salad Recipe
Ingredients
| Potatoes | 6 Medium | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Dry sherry | 1 Teaspoon | |
| Red onions | 1 1/2 Cup (16 tbs), sliced | |
| Dill-Mint Dressing | ||
| Black olives | 1/2 Cup (16 tbs), sliced | |
| Dill sprigs | ||
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.
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.
Chef
