Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and cubed
- 1/2 cup of walnuts, chopped
- 1/2 cup of Turkish sucuk, sliced
- 1/4 cup of red onion, chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Large mixing bowl
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes for 10-12 minutes or until tender. Drain and set aside to cool.
2. In a large mixing bowl, combine the chopped walnuts, sliced sucuk, chopped red onion, and chopped parsley.
3. Add the cooled potatoes to the mixing bowl and gently toss to combine.
4. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
5. Pour the dressing over the potato salad and toss to coat evenly.
6. Serve chilled or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 270
Fat: 19g
Carbohydrates: 19g
Protein: 7g
Fiber: 3g
Substitutions for ingredients:
- Potatoes: Sweet potatoes or yams can be used instead.
- Walnuts: Pecans or almonds can be used instead.
- Sucuk: Chorizo or pepperoni can be used instead.
- Red onion: Yellow onion or shallots can be used instead.
- Olive oil: Canola or vegetable oil can be used instead.
- Red wine vinegar: White wine vinegar or apple cider vinegar can be used instead.
Variations:
- Add diced cucumber or cherry tomatoes for a refreshing twist.
- Use a different type of nut, such as pistachios or hazelnuts.
- Substitute the sucuk with cooked chicken or bacon.
- Add crumbled feta cheese for a tangy flavor.
Tips and tricks:
- Make sure to cool the potatoes completely before adding them to the mixing bowl.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.
- Adjust the amount of dressing to your liking.
Storage instructions:
Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the potato salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika.
Pairings:
Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
Serve with a side of crusty bread or a green salad.
Troubleshooting advice:
If the potato salad is too dry, add more dressing. If it is too wet, drain some of the excess liquid.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the salad. Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Cevizli Sucuk and Potato Salad is a traditional Turkish dish that combines the flavors of succulent sucuk, crunchy walnuts, and tender potatoes.
Flavor profiles:
This dish has a savory, nutty flavor with a hint of sweetness from the red onion and a tangy dressing.
Serving suggestions:
Serve this dish as a side dish or as a main course for a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish