Potato Cake – 3-Color Potato Salad
Portion: 
Preparation: 
( 1 oy 5,00/5)
Hello Dear Friends,
On the 1st birthday of my cookbook, Kitchen Secrets, I have a recipe for my first book that I prepared and photographed after almost 10 years. the potato cake I wanted to share. It may seem a little difficult to make, but both its presentation and taste are so beautiful that it is a flavor that you will prepare again and again when your favorite guests come on your special days.
Although its preparations date back to earlier, I started working fully for my book at the beginning of the pandemic. At that point, since we were mostly confined to our homes and we could not organize birthday parties outside, especially for children, I decided to build my book mostly on this. In other words, apart from the recipes, there are many things from party preparations you can prepare for birthdays and other special occasions to event ideas and even online resources that you can use for free.
Soon I will start working on my second book. This time, I intend to prepare something for those who do not go out or prefer not to go out as much as before.
We'll see what happens :)
I leave 3 links below where you can buy my book.
Love…
Potato Cake - Ingredients for the 3-Color Potato Salad Recipe
- 1,5 kilo of potatoes
- Half of 1 small purple cabbage
- 3 medium carrot
- quarter bunch of parsley
- quarter bunch dill
- Green leaves of 3 spring onions
- salt
- black pepper
- olive oil
- 2 cloves of garlic head of garlic
- olive oil
For optional decoration:
- peppered olives
- 200 g labneh cheese
Potato Cake – How to Make 3-Color Potato Salad Recipe?
- Peel the potatoes, cut them into large pieces and boil them in water with a little salt. (Approximately 45 minutes)
- Peel, grate and sauté the carrots in 2 tablespoons of olive oil.
- Grate and sauté the purple cabbage just like carrots.
- Finely chop the greens, crush the garlic.
- From boiled potatoes, divide evenly into 3 parts for greens, carrots and beets.
- Add the carrots to the first piece, the purple cabbage to the second piece and the greens to the last piece. Add salt and pepper to each portion to flavor and mix.
- Pour the carrot mixture into the cake mold first and smooth it out with a spatula. Then do the same for cabbage and greens puree.
- Put your potato cake in the refrigerator with its mold and let it rest in the refrigerator for 1 night.
- Invert your potato cake onto a serving plate 10-15 minutes before serving.
- Serve garnished as desired.
