Why Make This Recipe
Turkish Potato Salad is a refreshing and vibrant dish that is perfect for any occasion. It combines the earthy flavor of potatoes with the freshness of vegetables and herbs, making it a delightful side dish. Not only is it easy to prepare, but it can also be served in many different ways. Whether you’re planning a picnic, a family gathering, or just a simple dinner, this salad is sure to impress.
How to Make Turkish Potato Salad
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
Directions:
- Start by washing the potatoes thoroughly under cold running water to remove any dirt.
- Place the whole potatoes in a large pot and cover with cold water. Add a pinch of salt to the water for flavor.
- 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.
- 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.
- Once the potatoes are done, drain them and let them cool slightly until they are safe to handle.
- Peel the potatoes, if desired, and cut them into bite-sized cubes.
- 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.
- Pour the dressing over the salad and gently toss to combine all the ingredients, being careful not to break the potatoes.
- Taste the salad and adjust seasoning if necessary.
- Serve at room temperature or chilled, garnished with extra parsley if desired.
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How to Serve Turkish Potato Salad
Turkish Potato Salad is best served either at room temperature or chilled. It makes a great side dish to accompany grilled meats or can stand alone as a light meal. You can also garnish it with additional parsley for a pop of color before serving.
How to Store Turkish Potato Salad
You can store leftover Turkish Potato Salad in an airtight container in the refrigerator for up to three days. If you find that the salad is too dry after being stored, you can add a bit more olive oil or lemon juice before serving.
Tips to Make Turkish Potato Salad
- Use fresh herbs for better flavor; parsley adds a fresh taste that is key to this salad.
- Try to cut the potatoes into uniform sizes to ensure they cook evenly.
- If you want added crunch, consider adding bell peppers or radishes.
Variation
You can add a variety of ingredients to this salad, such as diced bell peppers or boiled eggs, to customize it to your taste.
FAQs
- Can I use any type of potatoes?
- Yes, Yukon Gold and red-skinned potatoes are great, but you can use any type you prefer.
- Can I make this salad ahead of time?
- Absolutely! This salad can be made a day ahead and stored in the fridge.
- Is there a substitute for feta cheese?
- Yes, you can use goat cheese or omit it for a dairy-free version.
Turkish Potato Salad
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or red-skinned) Use your preferred type for this salad.
- 3 tablespoons olive oil Extra virgin olive oil for best flavor.
- 2 tablespoons lemon juice Freshly squeezed is preferred.
- 1 teaspoon sumac Adds a tangy flavor.
- 1 teaspoon salt
- ½ teaspoon black pepper Freshly ground is recommended.
- 1 cup chopped parsley Fresh parsley adds vibrant flavor.
- ½ cup diced red onion
- ½ cup diced cucumber
- ½ cup diced tomatoes
- ¼ cup pitted and chopped black olives
- ¼ cup crumbled feta cheese Can substitute with goat cheese or omit for dairy-free.
Instructions
Preparation
- Wash the potatoes thoroughly under cold running water to remove any dirt.
- Place the whole potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then lower the heat and let simmer for 15-20 minutes, until fork-tender.
- While potatoes cook, whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl. Set aside.
- Once cooked, drain the potatoes and let cool slightly before handling.
- Peel, if desired, and cut potatoes into bite-sized cubes.
Assembly
- In a large mixing bowl, combine cubed potatoes with parsley, red onion, cucumber, tomatoes, olives, and feta cheese.
- Pour the prepared dressing over the salad and gently toss to combine.
- Taste and adjust seasoning if necessary.
Serving
- Serve at room temperature or chilled, garnished with extra parsley if desired.