Turkish Potato Salad Recipe
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.
- 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
Scale
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
- Wash Potatoes: Start by washing the potatoes thoroughly under cold running water to remove any dirt and impurities.
- 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.
- 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.
- Drain and Cool Potatoes: Once cooked, drain the potatoes and let them cool slightly until they are safe to handle without burning your hands.
- Peel and Cube Potatoes: Peel the potatoes if preferred, then cut them into bite-sized cubes to prepare them for the salad.
- 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.
- Toss with Dressing: Pour the prepared dressing over the salad and gently toss to evenly distribute the flavors while keeping the potatoes intact.
- 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
Find it online: https://recipeswithmia.com/turkish-potato-salad-recipe/
