Another parsley recipe for this week's Weekend Herb Blogging which is hosted by Sher of What Did You Eat? Although parsley seems to be the dominant herb in this salad, the recipe shows the friendship of herbes
4 medium potatoes--in Turkey this is made with yellow potatoes since we don't have red ones over there; however, I love it with red potatoes,too--peeled and diced (actually the number of potatoes depends on how big a salad you want)
1 small onion
1/2 bunch green onions, chopped
1 cucumber, cut in quarter rounds
2 banana peppers (or any other green/red pepper), chopped finely
1/2 bunch parsley, chopped
1/4 cup dill, chopped
1/3 cup fresh mint, chopped or 2 tsp dried mint flakes
1/2 tsp red crushed pepper
1 tsp sweet paprika
1 tsp sumack
1/2 tsp black pepper
juice of one and a half lemons
1/3 cup olive oil
salt
-Peel, dice, and then boil the potatoes in salted water for approximately 10 minutes. Drain and let cool
-Cut the onion in half lengthwise and then chop it into very thin half moons. Put the chopped onion in a bowl and knead it with 1 tsp salt until the onion is soft. Rinse the salt off the onion
-Mix all the ingredients in a big bowl
Serve as an appetizer, salad, or as a side dish for meat
