Turkish Potato Salad
Turkish Potato Salad is a refreshing side dish that combines earthy potatoes with fresh vegetables and herbs, perfect for any occasion.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Add olive oil or lemon juice if salad becomes dry.
