Healthy potato salad

We don't have enough time to prepare dinner tonight. We are too hungry, we need something fast, but of course it won't be a pre-packaged food. When we feel too tired to cook something that fits the concept of "dinner", what do you guess about what we do? In Turkish culture, a perfect dinner should include a soup as an appetizer. As a main dish or chicken or vegetable stew, a salad or yoghurt should be served on the table. There is no need to mention the wonderful ending of the dessert. However, when we work, we don't always have time to learn all of these courses. Fortunately, our culture provides a great solution for people who need fast food. That is; dinner time breakfast!

The meaning of "breakfast" is very broad in Turkish. This doesn't just mean eating in the morning. If you have tea, cheese, olives, sliced ​​tomatoes, peppers and cucumbers on your table, no matter when you eat it, it is called breakfast. These are adjustable food for breakfast. Of course, you can enrich your breakfast with some pastries or different versions of eggs or other food "veins". The most common food for this untimely breakfast is potato salad. So tonight, we decided to have a breakfast-style dinner. As a preparation, we only cook potatoes and eggs, which means we didn't spend too much time on it. I should add that Turks use this type of breakfast as long as they don't have enough time or ingredients to handle the most demanding dishes.

Ingredients

- 4 medium-sized potatoes

- Half a bunch of parsley

- 2 green onions

- 1 onion

- 1 green pepper

- 2 teaspoons of sumac

- 2 teaspoons of red pepper flakes

- 1 teaspoon salt

- 2 tablespoons olive oil

- 2 eggs, cooked

- 1 teaspoon of dried thyme

Boil the potatoes until soft. At the same time, you can prepare other ingredients.

Cut the onions into a bowl, cover them with lacquered trees, and crush them to make the sumac and onions work well together.

Cut the onions, peppers and parsley into a bowl.

When the potatoes are cooked, remove them from the heat source and wait for them to peel easily in cold water. When they are cold enough, they are peeled into chunks and cut into bowls. Add red pepper flakes and salt and mix them. Put the salad on the plate.

Cut the cooked eggs into thin slices and place them near the salad. Topped with olive oil on salad and egg slices. Sprinkle some pepper slices and dried thyme on the eggs. Your potato salad is ready to be the protagonist of your breakfast.

Note: Some people like to cut the eggs into salads and mix them together, but I like to see the egg slices separately, which is why I put them near the salad.

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