Turkish Potato Salad Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://famdishes.com/turkish-potato-salad-recipe/
