Potato Salad

Potato salad is typically eaten at weekend breakfast, it's also such a nice alternative to serve at afternoon tea to subdue the discomfort of desserts. Here is the recipe:

Potato Salad

Potato Salad
Origin: Turkish, Armenian
Difficulty: Easy

Ingredients:

-(Must) 3 pounds small red potatoes, boiled in their skins until tender, 20 to 25 minutes
-(Optional) 1/3 cup slivered mint leaves
-(Optional) 1/4 cup slivered basil leaves (see note)
-(Optional) 1/3 cup chopped chives
-(Optional) 3 1/2 teaspoons salt (divided)
-(Must) 6 tablespoons olive oil
-(Optional) 1/4 cup lemon juice
-(Optional) 1/2 teaspoon Hungarian half-sharp paprika (or 1/4 teaspoon cayenne)
-(Optional) 1/4 teaspoon black pepper
-(Optional) 12 or more pitted Kalamata olives, for garnish

Directions:

Peel the cooled potatoes and dice them. Add herbs and 1 1/2 teaspoons of the salt and and toss lightly.

Whisk together olive oil, lemon juice, paprika, black pepper and remaining 2 teaspoons salt. Pour over potatoes and herbs; toss lightly. Garnish with olives. Refrigerate until ready to serve.

Note: Lemon basil or the cinnamon-tinged African blue basil is especially good in this. You may also add any steam vegetables, potherbs or boiled and chopped eggs.

Potato Salad

Estimetad Nutrition Values  (by myfitnesspal.com)
Serves:6	Calorie	Carbs	Fat	Protein	Sugar
Per Serving	387 kcal	62 gr	13 gr	7 gr	3 gr