Serving
(click to enlarge)

Potato Herb Salad
Turkmenistan
  -   Ter Otly Kartoska
Makes:
Effort:
Sched:
DoAhead:  
2-1/4 #  
*
1+ hrs  
Best

This is a very nice non-dairy potato salad with good lemon and herb flavor. It can be served lightly chilled or at room temperature. 2-1/4 pounds should serve around 6 salads.



2
3-1/2
7
1
1
1
------
1
1/4
1/4
#
oz
oz
T
T
t
---
cl
c
c
Potatoes (1)
Dill Pickles (2)  
Red Onion
Parsley, flat
Dill, fresh
Salt
-- Dressing
Garlic
Lemon Juice
Oil (3)
Make   -   35 min + cool time - 25 min work)
  1. Peel POTATOES and cut into about 3/4 inch chunks. Put in a pot with water to cover, bring to a boil and simmer until just tender through. Drain and cool.
  2. Slice PICKLES in half lengthwise if large. Slice crosswise about 1/8 inch thick.
  3. Quarter ONION lengthwise and slice thin crosswise. Add to Pickles.
  4. Chop PARSLEY and DILL quite fine. Add to Pickles.
  5. Crush GARLIC and chop very fine. Squeeze Lemon Juice. Mix together all Dressing items.
  6. In a large mixing bowl, tumble together Potatoes, Pickle mix and Salt. Pour Dressing over and tumble until well coated.
  7. Serve lightly chilled or at room temperature.
NOTES:
  1. Potatoes   White rose are good for this dish because the cubes will be fairly sturdy. Red potatoes can also be used, though a little more delicate. For details see our Potatoes page.
  2. Pickles:   Russian style dills are appropriate here as Russia ruled Turkmenistan for about 100 years until 1991. Polish dills are fine too, but kosher dills are often too tart.
  3. Oil:   The most common oils in the region are cottonseed, grapeseed and sunflower seed, but olive oil (pure or even virgin) will work fine too.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove ",in=inch, ar=as required tt=to taste
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