Description
Discover the vibrant and flavorful Turkish Potato Salad, a light and refreshing dish that elevates any meal. Perfect for picnics or as a side for grilled meats, this salad is bursting with fresh herbs and zesty lemon.
Ingredients
Scale
- 1.5 lbs waxy potatoes (such as Yukon Gold, red new potatoes, or fingerlings)
- 1 small red onion
- 1 cup packed fresh flat-leaf parsley
- ½ cup packed fresh dill
- ¼ cup good quality extra virgin olive oil
- 3–4 tablespoons fresh lemon juice (from 1–2 lemons)
- 1–2 teaspoons sumac
- 1 teaspoon pul biber (Aleppo pepper or Turkish chili flakes)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Optional: finely diced cucumber
- Optional: ripe tomatoes
- Optional: hard-boiled eggs (quartered)
- Optional: finely diced green bell pepper
Instructions
- Cook the Potatoes: Place the waxy potatoes into a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until just tender (about 15-20 minutes). Drain and let cool completely, then peel and cut into bite-sized cubes.
- Prepare the Aromatics and Herbs: Thinly slice the red onion. If desired, soak in ice water for 10-15 minutes to mellow the sharpness. Finely chop the parsley and dill, and dice any optional vegetables if using.
- Whisk the Dressing: In a small bowl, combine olive oil, lemon juice, sumac, pul biber, salt, and black pepper. Whisk until well combined and slightly emulsified, adjusting seasoning to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooled potatoes, sliced red onion, parsley, and dill. Pour the dressing over the salad ingredients.
- Toss and Chill: Gently toss everything together to coat without mashing the potatoes. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Boiling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Don't overcook the potatoes to prevent mushiness. Allow them to cool completely before adding the dressing, and be generous with the herbs for the best flavor.