Turkish potato salad!
I roomed with a girl from Turkey for a bit.
She made this for one of our group meals.
I ate so much ...and then went back for more!
Making it today for a backyard bbq.
Ingredients:
Potatoes - boil them unpeeled and let them cool but you will actually peel them while still warm but not hot. There is a reason for this...
Green onions - Sliced include the greens.
Red and yellow and orange bell peppers - Chop these
Cilantro - Chop a whole bunch WITHOUT stems.
Salt, pepper, fresh squeezed lemon juice, EVOO
To assemble:
Chop all the fresh ingredients and juice a lemon or two.
Peel potatoes while still warm. Easy peeling after boiling...
Why warm? The ingredients marinate and infuse the potatoes better while warm!
Mix potatoes and veg well then drizzle in EVOO and lemon juice to taste. It takes a bit of both! Don’t be stingy! Then salt and pepper to taste. Refrigerate.
Before serving taste and adjust if needed.
I don’t include amounts because it doesn’t matter. Choose the amount of potatoes and then enough veg for color and the rest is by taste. Enjoy.
= new reply since forum marked as read
Because of how they break up and absorb the lemon and oil. But really you could use any. Tho I don’t believe a waxy potato will absorb and would result in “dressing”pooling in the container. You don’t want that. You want the potatoes to soak it in! Mmmm. Is so yummy. 
