Potato pumpkin salad
Sometimes keeping it simple is the best choice. I absolutely love pumpkin pretty much everywhere so making a simple potato salad with it is a no-brainer. The sweetness of the pumpkin paired with the lemon juice gives it a nice balance and yes: You can (and honestly should) eat this as a whole dish. But of course, it is up to you. I have simple tastes.
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- 500 grams potatoes
- 300 grams pumpkin
- 1 bundle green onions
- half a bundle parsley
- half a bundle dill
- juice of one lemon
- 1 teaspoon salt
Boil the potatoes until they have softened. Peel and cut them into 2-centimeter cubes. For the pumpkin, you first cut them into about the same size as the potatoes and cook them in water. After they have softened, strain the water and add them to the potatoes. Chop the parsley, green onions and dill finely and squeeze out the lemon juice to add to the salad. Toss it to distribute it all evenly and enjoy!
As usual, adding more can’t hurt. I personally like the sour-sweet taste of nar ekşisi (pomegranate syrup). A tad of olive oil is most definitely something you might want to add as well, if you feel like it that is. Adding nuts or seeds is an option as well. Personally, I like to toast sesame seeds lightly and then add them to dressings. Another thing that I like adding to these kinds of salads is red peppers. They have that slightly sweet taste and are quite meaty, so they stand out as much.