Turkish Potato Salad Recipe

Introduction

Turkish Potato Salad is a vibrant and refreshing dish, combining tender potatoes with fresh vegetables and a tangy lemon and sumac dressing. It’s a perfect side for warm weather meals or a light lunch, bursting with Mediterranean flavors.

Ingredients

• 2 pounds of potatoes (Yukon Gold or red-skinned)
• 3 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 teaspoon of sumac
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 cup of chopped parsley
• 1/2 cup of diced red onion
• 1/2 cup of diced cucumber
• 1/2 cup of diced tomatoes
• 1/4 cup of pitted and chopped black olives
• 1/4 cup of crumbled feta cheese

Instructions

1. Step 1: Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Step 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. Step 3: Bring the pot to a boil over medium-high heat. Once boiling, lower the heat and simmer for 15-20 minutes until the potatoes are fork-tender but not falling apart.
4. Step 4: While the potatoes cook, whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl to prepare the dressing. Set aside.
5. Step 5: Drain the potatoes and let them cool slightly until safe to handle.
6. Step 6: Peel the potatoes if desired, then cut into bite-sized cubes.
7. Step 7: In a large bowl, combine cubed potatoes with chopped parsley, diced red onion, cucumber, tomatoes, black olives, and feta cheese.
8. Step 8: Pour the dressing over the salad and gently toss until all ingredients are evenly coated, taking care not to break the potatoes.
9. Step 9: Taste and adjust seasoning as needed.
10. Step 10: Serve at room temperature or chilled, garnished with extra parsley if desired.

Tips & Variations

• For a smoother texture, peel the potatoes before boiling. To keep skin on, choose smaller new potatoes and boil with skins for a rustic look.
• You can add a teaspoon of minced garlic to the dressing for extra flavor.
• Substitute feta cheese with goat cheese or omit for a dairy-free version.
• Use fresh dill in place of parsley for a different herbal aroma.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors develop more after resting. Reheat lightly if desired or enjoy chilled. Avoid freezing as it can change the texture of the potatoes and vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, waxy potatoes like Yukon Gold or red-skinned work best because they hold their shape after cooking. Avoid starchy potatoes like Russets, which tend to fall apart.

Is sumac essential for this salad?

Sumac adds a distinctive tangy flavor common in Middle Eastern cuisine but can be omitted or substituted with a bit more lemon juice if unavailable.

Turkish Potato Salad Recipe

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A vibrant and refreshing Turkish Potato Salad featuring tender boiled potatoes tossed with a tangy sumac-lemon dressing, fresh vegetables, olives, and crumbled feta cheese. Perfect as a light side dish or a wholesome summer salad.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

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Potatoes

• 2 pounds of potatoes (Yukon Gold or red-skinned)

Dressing

• 3 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 teaspoon of sumac
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Salad Mix

• 1 cup of chopped parsley
• 1/2 cup of diced red onion
• 1/2 cup of diced cucumber
• 1/2 cup of diced tomatoes
• 1/4 cup of pitted and chopped black olives
• 1/4 cup of crumbled feta cheese

Instructions

1. Wash Potatoes: Start by washing the potatoes thoroughly under cold running water to remove any dirt.
2. Boil Potatoes: Place the whole potatoes in a large pot and cover with cold water. Add a pinch of salt for flavor. Bring to a boil over medium-high heat, then reduce to a simmer for 15-20 minutes until fork-tender but not falling apart.
3. Prepare Dressing: While potatoes cook, whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl. Set aside.
4. Drain and Cool Potatoes: Drain cooked potatoes and allow to cool until safe to handle.
5. Cube Potatoes: Peel potatoes if desired, then cut into bite-sized cubes.
6. Combine Salad Ingredients: In a large bowl, mix cubed potatoes, chopped parsley, diced red onion, cucumber, tomatoes, black olives, and feta cheese.
7. Toss with Dressing: Pour dressing over salad and gently toss to combine without mashing the potatoes.
8. Adjust Seasoning: Taste and add more salt or lemon juice if needed.
9. Serve: Serve at room temperature or chilled, garnished with extra parsley if desired.

Notes

• Use Yukon Gold or red-skinned potatoes for the best texture and flavor.
• Sumac adds a distinct tangy flavor typical in Turkish cuisine; if unavailable, a mix of lemon zest and a pinch of paprika can substitute.
• For a vegetarian option, omit the feta or use a plant-based cheese alternative.
• This salad can be made a few hours ahead and chilled to enhance flavors.
• Do not overcook potatoes to prevent them from becoming mushy in the salad.

Keywords: Turkish Potato Salad, Sumac Potato Salad, Mediterranean Potato Salad, Easy Potato Salad Recipe, Healthy Potato Salad