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A great new potato salad recipe served up at breakfast at the V-Go hotel in Fethiye, Turkey. The chef kindly passed on his recipe to me and I’m looking forward to serving it up at my next BBQ.

INGREDIENTS

  • New potatoes, halved
  • Onion, sliced
  • Olive oil
  • Paprika
  • Salt
  • Cracked pepper
  • Crushed chillies
  • Dill, finely chopped
  • Parsley, finely chopped
  • Lemon juice

METHOD
Boil the new potatoes. When cooked drain and put to one side. Heat oil in a saucepan and quickly fry the onion on a low heat – it should still be crunchy. Add the potatoes. Sprinkle herbs and spices over the top and drizzle with lemon juice and olive oil. Gently move the potatoes so they are coated in the seasoning, then pour into a bowl ready to serve. This dish is eaten cold.

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