ODDBIRD'S SPIN ON A TURKISH BREAKFAST POTATO SALAD

Potato Salad For Breakfast? ✨

Heck Yeah! That’s how the Turks do their potato salad 🍴

It may sound strange but trust us when we say it’s the perfect time of day to enjoy this heavenly, light, and tangy fare. Most Turkish households wouldn’t consider it a full breakfast table if this delicious recipe wasn’t front and center!

To round out the perfect ‘kahvalti’ table, pair your potato salad with some crusty bread, salty feta cheese, local honeycomb, olives, and Turkish beef sausage, known as ‘sucuk’.

Afiyet Olsun

INGREDIENTS

1LB SMALL RED POTATOES
5-6 EGGS
CUP OF FRESH PARSLEY
1/2 CUP FRESH DILL
1/2 CUP FRESH MINT
1 SHALLOT
2 CLOVES OF GLARLIC
1/2 CUP OLIVE OIL + MORE TO DRIZZLE.
1/4 CUP WHITE WINE VINGEAR
TEASPOON SALT
1/2 TEASPOON BLACK PEPPER
1 RED PEPPER FLAKES TO
TASTE
3-4 STALKS OF GREEN ONIONS
OPTIONAL ADDITION:
(FINISH WITH 1/4 CUP OF PINE NUTS!)

TURKISH BREAKFAST SIDES:
CRUSTY BREAD, SUCUK (TURKISH BEEF SAUSAGE), HONEYCOMB, OLIVES,
FETA CHEESE.

METHOD

THE ODDBIRD SPIN ON THE TURKISH POTATO SALAD IS ONE FOR THE BOOKS… TRADITIONALLY A BREAKFAST FOOD TO BE PAIRED WITH A SPRAWLING TAPAS-STYLE BREAKFAST BUT ALSO PERFECT TO SNACK ON THROUGH THE DAY. BEST SERVED COLD.

  1. BOIL POTATOES AND EGGS UNTIL POTATOES ARE SOFT BUT NOT MUSHY. TYPICALLY 8-10 MINS. ONCE BOILED, SUBMERGE IN COLD WATER TO STOP THE COOKING PROCESS AND REFRIGERATE WHILE PREPARING YOUR DRESSING.
  2. IN A FOOD PROCESSOR COMBINE PARSLEY, MINT DILL, SHALLOT,GARLIC, OLIVE OIL, VINEGAR, SALT + PEPPER AND SET TO CHOP NOT PUREE. SET ASIDE.
  3. TO PREPARE EGGS AND POTATOES CUT YOUR SMALL RED POTATOES IN HALF (WITH SKIN ON), 1/4 THEM IF THE POTATOES ARE A LITTLE BIGGER. ADD TO A LARGE MIXING BOWL. PEEL EGGS, ROUGHLY CHOP THEM AND ADD TO BOWL.
  4. STARTING FROM THE GREEN STEMS, CHOP YOUR STALKS OF GREEN ONIONS UNTIL YOU ARE 1/3 OF THE WAY INTO THE WHITE OF THE ONIONS. AND ADD TO THE BOWL
  5. SPOON YOUR DRESSING FROM FOOD PROCESSOR ONTO THE POTATOES AND EGG MIXTURE AND STIR TO COAT ALL INGREDIENTS.
  6. REFRIGERATE FOR 30-40 MINS UNTIL POTATO SALAD IS COOL.
  7. GARNISH WITH RED PEPPER FLAKES AND 1/4 CUP OF PINE NUTS (CEREN’S FAVORITE FLOURISH BUT OPTIONAL),DRIZZLE WITH OLIVE OIL IF NEEDED.

SERVE WITH BREAKFAST SIDES LISTED ABOVE! DON’T FORGET YOUR BLACK TEA AND CRUSTY BREAD.


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