Turkish Potato Salad Recipe

Introduction

Turkish Potato Salad is a vibrant, refreshing dish that combines tender potatoes with fresh vegetables and a tangy, lemony dressing. This salad is perfect as a light side or a flavorful addition to your Mediterranean meals.

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.
3. Step 3: Bring the pot to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes until 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 make 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 you like, then cut into bite-sized cubes.
7. Step 7: In a large bowl, combine the potatoes, parsley, red onion, cucumber, tomatoes, black olives, and feta cheese.
8. Step 8: Pour the dressing over the salad and gently toss to mix, being careful not to break the potatoes.
9. Step 9: Taste and adjust seasoning if needed.
10. Step 10: Serve the salad at room temperature or chilled, garnished with extra parsley if desired.

Tips & Variations

• Use waxy potatoes like Yukon Gold or red-skinned varieties for a firm texture that holds shape well.
• Add a handful of chopped fresh mint for a cool, aromatic twist.
• For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
• If you like extra tang, increase the lemon juice slightly or add a splash of red wine vinegar.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely over time. Serve chilled or at room temperature. Avoid reheating as it’s best enjoyed fresh or cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this salad?

Yes, but waxy potatoes like Yukon Gold or red-skinned varieties are recommended since they hold their shape well when cooked. Starchy potatoes may become mushy.

Is sumac necessary for the dressing?

Sumac adds a unique tangy, lemony flavor typical in Turkish cuisine, but if you don’t have it, you can substitute with a bit of extra lemon juice or a pinch of paprika for color and mild flavor.

Turkish Potato Salad Recipe

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This Turkish Potato Salad is a vibrant and refreshing dish featuring tender potatoes tossed with fresh vegetables, tangy lemon dressing, and a sprinkle of sumac for a unique tangy flavor. Enhanced with olives and crumbled feta cheese, it offers a perfect balance of Mediterranean flavors, ideal as a side dish or light meal.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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-ins

• 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 and impurities.
2. Boil Potatoes: Place the whole potatoes in a large pot and cover them with cold water. Add a pinch of salt to enhance the flavor. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender but still hold their shape.
3. Prepare Dressing: While the potatoes cook, whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl to make the flavorful dressing. Set aside.
4. Drain and Cool Potatoes: Once cooked, drain the potatoes and let them cool slightly until they are safe to handle without burning your hands.
5. Peel and Cube Potatoes: Peel the potatoes if preferred, then cut them into bite-sized cubes to prepare them for the salad.
6. Combine Salad Ingredients: In a large bowl, combine the cubed potatoes with chopped parsley, diced red onion, cucumber, tomatoes, black olives, and crumbled feta cheese.
7. Toss with Dressing: Pour the prepared dressing over the salad and gently toss to evenly distribute the flavors while keeping the potatoes intact.
8. Adjust Seasoning and Serve: Taste the salad and adjust seasoning with additional salt or lemon juice if needed. Serve the salad at room temperature or chilled, optionally garnished with extra parsley.

Notes

• Using Yukon Gold or red-skinned potatoes is recommended as they hold shape well after boiling.
• Sumac adds a signature tangy flavor typical in Turkish cuisine; it can be found in Middle Eastern grocery stores.
• Salad can be made a few hours ahead for flavors to meld; refrigerate if serving chilled.
• Peeling the potatoes is optional; leaving the skin adds texture and nutrients.
• Adjust olive oil and lemon juice quantities to taste for a lighter or zestier dressing.

Keywords: Turkish potato salad, Mediterranean salad, boiled potatoes, sumac dressing, feta cheese salad