Turkish Potato Salad Recipe

Introduction

Turkish Potato Salad is a vibrant and flavorful side dish that combines tender potatoes with fresh vegetables and a tangy, spice-infused dressing. Perfect for gatherings or a refreshing everyday meal, it balances textures and tastes beautifully.

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, or 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 the cubed potatoes with parsley, red onion, cucumber, tomatoes, black olives, and feta cheese.
8. Step 8: Pour the dressing over the salad and gently toss to combine, taking care not to break the potatoes.
9. Step 9: Taste and adjust seasoning if needed.
10. Step 10: Serve at room temperature or chilled, optionally garnished with extra parsley.

Tips & Variations

• For extra flavor, try adding a teaspoon of minced garlic to the dressing.
• Swap black olives for green olives or capers for a different briny touch.
• Use fingerling potatoes for a smaller, more delicate texture.
• Leave the potato skins on for added texture and nutrients, especially if using thin-skinned varieties.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It is best served chilled or at room temperature. If refrigerated, you may want to bring it to room temperature before serving and toss gently to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Turkish Potato Salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Allow the flavors to meld by refrigerating it for at least an hour before serving, but avoid making it too far ahead to keep the vegetables fresh and the potatoes intact.

What is sumac, and can I substitute it?

Sumac is a tangy, lemony spice commonly used in Middle Eastern cooking. If you can’t find sumac, a squeeze of extra lemon juice or a dash of vinegar can provide a similar acidity, though the unique flavor of sumac is hard to replace exactly.

Turkish Potato Salad Recipe

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4.6 from 68 reviews

A refreshing and vibrant Turkish Potato Salad featuring tender potatoes mixed with fresh vegetables, olives, and crumbled feta, all tossed in a tangy and aromatic sumac-lemon dressing. Perfect as a light side dish or a summer appetizer.

• Author: Mick
• 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-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 flavor the boiling water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until they are fork-tender but still intact.
3. Prepare Dressing: While the potatoes are cooking, whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl to create a tangy dressing, then set aside.
4. Cool and Cube Potatoes: Drain the cooked potatoes and allow them to cool slightly until safe to handle. Peel the potatoes if desired, then cut them into bite-sized cubes.
5. Combine Salad Ingredients: In a large mixing bowl, gently combine the cubed potatoes with chopped parsley, diced red onion, diced cucumber, diced tomatoes, black olives, and crumbled feta cheese.
6. Toss with Dressing: Pour the prepared dressing over the potato mixture and gently toss to evenly coat, taking care not to break up the potatoes.
7. Adjust Seasoning and Serve: Taste the salad and adjust the seasoning if needed. Serve the salad at room temperature or chilled with an optional garnish of extra parsley.

Notes

• Use Yukon Gold or red-skinned potatoes for a creamy texture that holds its shape well.
• Sumac provides a unique tangy flavor typical in Turkish cuisine but can be substituted with lemon zest if unavailable.
• You can peel the potatoes for a smoother texture or leave the skins on for added color and nutrients.
• This salad can be made ahead and kept chilled for up to 24 hours, flavors meld beautifully over time.
• For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
• Serve this salad as a side dish to grilled meats or as a light vegetarian meal.

Keywords: Turkish potato salad, potato salad recipe, sumac dressing, Mediterranean salad, feta cheese salad, healthy potato salad