It’s amazing how many boiled and grated potato salads there are in Turkish cuisine. Some of them are quite boring in my opinion but they may be interesting for someone who has not been exposed to this type of cuisine. Still, those boring ones are the basis of not-so-boring ones. If used creatively, as in this recipe, they make incredible salads and side dishes.
As much as Turks love freshly squeezed lemon juice in salads more than anything else, for some reason, in this type of mashed potato salads vinegar is used instead. So, I decided to stick to the tradition which is something totally out of character for me. I used white wine vinegar instead of red variety to keep the colour clean. I think that the right thing to do.
I have to admit, I am quite happy with the results here. I had a chance to use my first set of food rings too. I used just the right amount of oil so I didn’t need to oil the ring. Everything just worked. I hope you like it as much as do.
2 large potatoes
1 cup frozen broad beans (fava beans)
1 tbsp spring onions (shallots), chopped diagonally
2 tbsp fresh dill, chopped
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp pine nuts, lightly dry-roasted
7 peppercorns (whole)
1 clove garlic, peeled
½ tsp Himalayan salt
• Boil potatoes in their skin. Drain and peel the skin. Mash them with a potato masher in a bowl. Set aside.
• Choose another small pot for boiling broad beans but this will be used for the pine nuts first. Put the pot on a medium heat and add the nuts. You will need to keep an eye on them as they burn very easily. So, toss frequently and remove from the heat when they turn golden and start smelling nutty. Remove from the heat and set aside.
• Wipe the same pot with kitchen towel and add the beans with enough water. Cook until they are soft. Drain and rinse with cold water. Remove the skin by pricking one end and gently squeezing. Add the beans to potatoes and mash them with the same potato masher. It doesn’t have to be perfectly smooth.
• To make the dressing: Pound the garlic with salt and the peppercorns in a pestle and mortar. Add the toasted pine nuts to the mixture and pound again. Stir gently and add extra virgin olive oil and the vinegar. It may seem like you are adding too much olive oil but the whole mixture will be absorbed in no time; you’ll see.
• Add the dill and spring onions (shallots) to the potato-bean mixture as well as the dressing. Stir well and shape it into, well, whatever you want to…