Chef Flowers Potato Salad Kibrisli Patates Salata Recipes

Steps:

• Cut potatoes into 1 inch/2.5 cms cubes and boil for 20-15 minutes, or until tender. Drain potatoes then place in serving bowl.
• Add olive oil, white vinegar, dried mint, salt and black pepper, to the potatoes, mix well.
• Allow potatoes to cool down, then you could serve or you can cover and refrigerate up to an hour before serving.
• Enjoy.

Steps:

• 1. Boil the potatoes in their skins. When they are soft enough, peal them and let them cool down.
• 2. Chop up the potatos, tomatoes, spring onion and onion. Put them in a bowl. Add olive oil, lemon juice, fresh mint leafs, dill, chili pepper and salt. Mix for a while. Ready to serve...
• 3. This is exactly the way Huleya gave me the recipe.

Steps:

• Boil whole potatoes until tender. Drain and allow to cool.
• When potatoes are just cool enough to handle, but still warm, peel and cut into large dice.
• Chop the parsley, mint, and scallions. (A food processor works great here!).
• Finely mince, or crush to a paste, the cloves of garlic.
• Slowly whisk the olive oil into the lemon juice. Add the garlic, parsley, mint and scallions.
• Pour the dressing over the potatoes and add salt and pepper to taste. (Combining them while the potatoes are still warm will make the tastiest salad.).
• Chill or serve at room temperature.

Steps:

• Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
• When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
• Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
• Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Steps:

• Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.
• In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.
• Potatoes have excess liquids and with this recipe you need to remove all the excess liquids. In a large strainer, kneed all liquids out of the grated potatoes with only leaving the potatoes flesh.
• Then add the potato with the rest of the ingredients and mix them together. If the mixture is a little sticky you may need to add more potatoes.
• With your hand mould the kofte into a small long patty about 5cm x 2cm (2 inch x 1/2 inch) then place them on a tray, repeat this until all the mixture is finish. When placing the kofte's on a tray do not allow them to touch each other as they may stick together.
• Heat oil in a frying pan or deep fryer add kofte one by one in the pan without touching each other. Flip them over once they are brown and then let the other side brown. Remove onto serving platter, then repeat this step until all kofte's are finished, then serve.
• Could be served as finger food, entree or a main dish with Turkish Cacik (yoghurt sauce) and garden salad.

Steps:

• Slice tomatoes in half then each half into thick wedges.
• Slice each onion quarter thinly.
• Place the first 5 ingredients into a bowl, along with 2 tablespoons plus 2 teaspoons of the olive oil.
• Season with salt and pepper and gently toss to mix everything and coating with the oil.
• Place the slices of feta on top of the salad, drizzle the reserved 1 teaspoon olive oil over the cheese and sprinkle the oregano over all.

Steps:

• Arrange bacon, tomatoes, eggs, cheese, ham, turkey and croutons in rows over salad greens.
• Toss salad with dressing at the table.