Turkish Potato Salad 1 pound new potatoes such as fingerlings or creamers Kosher salt to taste 1 to 2 cloves garlic, chopped 1/4 teaspoon, or a few shakes, paprika (unsmoked) Several shakes sumac, to taste (about 1/8 teaspoon, or more), see Note 3 green onions, thinly sliced, or 1 mild onion, finely chopped 3 to 4 tablespoons coarsely chopped flat-leaf parsley Black pepper, to taste Pinch of red pepper (cayenne) or a drop or two of hot sauce such as sriracha or Tabasco 2 tablespoons extra virgin olive oil Juice of 1 lemon To serve: Butter lettuce Kidney beans (canned are fine), to taste Balsamic vinegar and/or lemon juice, to taste Scrub potatoes clean. Bring a pot of salted water to a boil. Add the potatoes and boil in their skins until just tender; if they are larger than about two bites, cut into halves or quarters. Drain when the potatoes are just tender, then sprinkle with salt and return to the stove and shake, covered, over a low heat until the potatoes dry and their skins appear dry and lightly coated with a white stain of salt here and there. When cool enough to handle, cut into small chunks and toss with garlic, paprika, sumac, green onions, parsley, black and red pepper, olive oil and lemon juice. Serve the potatoes on a bed of lettuce with a sprinkling of kidney beans and a few drops of vinegar or lemon juice to taste. Serve on a bed of butter lettuce, dressed with a few drops of balsamic vinegar, sprinkled with red kidney beans. Serves 4. By Marlena Spieler, special to the San Francisco Chronicle, April 9, 2008 middle eastern recipe index christina m k al-sudairy subscribe!