Yogurtlu Semizotu Salatasi – Purslane and Potato Salad With Yogurt Sauce

This one’s not so Ottoman. The ingredients are very Turkish though. I like it because it’s simple, delicious, fulfilling and healthy.


300-400 of purslane

2-3 medium size potatoes

2 teaspoons of salt

2 liters of water

1 small can of corn kernels, cooked

1/2 cup of chopped gherkin pickles

For the sauce:

3 cups of yogurt

1/2 cup of mayonnaise

2 tablespoons of mustard

1 teaspoon of salt

In a medium sized pot, boil 2-3 potatoes in salted water, let cool off, peel and chop into cubes. Wash and drain 300-400 g of purslane. Chop up coarsely. Mix potato cubes, purslane, corn kernels and gherkins. In a separate bowl, combine yogurt, mayonnaise, mustard and salt, beat well until holds a creamy and even texture. Add this yogurt sauce to purslane, potato, corn mix. Bon Appetit!

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