Turkish Potato Salad Recipe

Introduction

This Turkish Potato Salad is a refreshing and flavorful dish that combines tender potatoes with vibrant vegetables and a zesty sumac dressing. Perfect as a side or a light meal, it’s simple to prepare and offers a delightful mix of textures and tastes.

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 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. Set aside.
5. Step 5: Drain the cooked potatoes and let them cool 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, 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 as needed.
10. Step 10: Serve at room temperature or chilled, garnished with extra parsley if desired.

Tips & Variations

• For a creamier salad, add a dollop of Greek yogurt to the dressing.
• Use new potatoes for a waxier texture that holds its shape well.
• Substitute sumac with a sprinkle of smoked paprika if you don’t have it on hand.
• Add a handful of toasted pine nuts or crushed walnuts for extra crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled or at room temperature. To reheat, gently warm in a microwave or bring to room temperature before serving, as overheating can cause the potatoes to become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad benefits from resting a few hours in the fridge as the flavors meld together, making it an excellent make-ahead dish.

What type of potatoes work best for this salad?

Yukon Gold or red-skinned potatoes are ideal because they hold their shape well when cooked and have a creamy texture that complements the salad.

Turkish Potato Salad Recipe

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★★★★★

4.6 from 70 reviews

• Author: Harper
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Turkish Potato Salad is a refreshing and vibrant dish featuring tender potatoes combined with fresh vegetables, tangy lemon-sumac dressing, and a hint of salty feta. Perfect as a light meal or side dish, it balances savory flavors with a bright, zesty kick typical of Turkish cuisine.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Wash Potatoes: Start by washing the potatoes thoroughly under cold running water to remove any dirt and impurities from the skin.
2. Boil Potatoes: Place the whole potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender but still firm.
3. Prepare Dressing: While the potatoes are cooking, whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl. Set the dressing aside to let the flavors meld.
4. Drain and Cool Potatoes: Once cooked, drain the potatoes and allow them to cool slightly until they can be handled safely.
5. Peel and Cube Potatoes: Peel the potatoes if you prefer, then cut them into bite-sized cubes to create the base of the salad.
6. Combine Ingredients: In a large mixing bowl, add the cubed potatoes, chopped parsley, diced red onion, cucumber, tomatoes, black olives, and crumbled feta cheese.
7. Add Dressing and Toss: Pour the prepared dressing over the salad mixture and gently toss everything together, being careful not to mash the potatoes.
8. Adjust Seasonings: Taste the salad and adjust salt or lemon juice as needed to achieve the perfect balance.
9. Serve: Serve the salad at room temperature or chilled, optionally garnished with extra parsley for added freshness and color.

Notes

• You can leave the potato skins on for extra texture and nutrients if using thin-skinned potatoes like Yukon Gold.
• Sumac adds a unique tangy flavor typical in Middle Eastern cuisines—if unavailable, a mixture of lemon zest and a pinch of vinegar can be used as a substitute.
• This salad is best served chilled but can also be enjoyed at room temperature.
• For a vegan version, omit the feta cheese or substitute with a plant-based alternative.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Turkish

Keywords: Turkish potato salad, potato salad recipe, sumac recipe, Mediterranean salad, vegetarian salad, easy side dish