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A delicious plate of Turkish Potato Salad

Turkish Potato Salad

A refreshing and flavorful Turkish potato salad, featuring tender potatoes, crisp vegetables, tangy lemon dressing, and a hint of sumac. Perfect as a vibrant side dish or light meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling & Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Turkish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds potatoes Yukon Gold or red-skinned varieties are ideal for their creamy texture.
  • 3 tablespoons olive oil Use a good quality extra virgin olive oil for the best flavor.
  • 2 tablespoons lemon juice Freshly squeezed lemon juice is highly recommended for brightness.
  • 1 teaspoon sumac Adds a unique tangy, citrusy flavor; available in most spice shops.
  • 1 teaspoon salt Adjust to your preference, especially after tasting the finished salad.
  • 1/2 teaspoon black pepper Freshly ground black pepper provides the best aroma and taste.
  • 1 cup chopped parsley Flat-leaf parsley is preferred for its robust flavor and vibrant color.
  • 1/2 cup diced red onion For a milder flavor, rinse the diced onion under cold water before adding.
  • 1/2 cup diced cucumber English or Persian cucumbers work well, no need to peel them.
  • 1/2 cup diced tomatoes Cherry or Roma tomatoes are great for dicing and add a touch of sweetness.
  • 1/4 cup pitted and chopped black olives Kalamata olives can be a delicious alternative for a richer flavor.
  • 1/4 cup crumbled feta cheese Use a good quality feta for a salty, tangy kick that complements the potatoes.

Equipment

  • Large Pot
  • Small Bowl
  • Whisk
  • Large mixing bowl

Method
 

  1. Start by washing the potatoes thoroughly under cold running water to remove any dirt.
  2. Place the whole potatoes in a large pot and cover with cold water. Add a pinch of salt to the water for flavor.
  3. Bring the pot to a boil over medium-high heat. Once it boils, lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
  4. While the potatoes are cooking, prepare the dressing by whisking together the olive oil, lemon juice, sumac, salt, and black pepper in a small bowl. Set aside.
  5. Once the potatoes are done, drain them and let them cool slightly until they are safe to handle (approximately 30-45 minutes).
  6. Peel the potatoes, if desired, and cut them into bite-sized cubes.
  7. In a large mixing bowl, combine the cubed potatoes with the chopped parsley, diced red onion, diced cucumber, diced tomatoes, black olives, and feta cheese.
  8. Pour the dressing over the salad and gently toss to combine all the ingredients, being careful not to break the potatoes.
  9. Taste the salad and adjust seasoning if necessary.
  10. Serve at room temperature or chilled, garnished with extra parsley if desired. Allowing it to rest for 15-30 minutes before serving enhances the flavors.

Notes

This vibrant potato salad is best served at room temperature or chilled. It's a fantastic make-ahead dish for picnics or gatherings, and the flavors meld beautifully over time. Feel free to adjust the amount of sumac or add fresh mint for an extra layer of flavor. It can be stored in an airtight container in the refrigerator for up to 3 days.