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.
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 from the skin.
- 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.
- 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.
- Drain and Cool Potatoes: Once cooked, drain the potatoes and allow them to cool slightly until they can be handled safely.
- Peel and Cube Potatoes: Peel the potatoes if you prefer, then cut them into bite-sized cubes to create the base of the salad.
- Combine Ingredients: In a large mixing bowl, add the cubed potatoes, chopped parsley, diced red onion, cucumber, tomatoes, black olives, and crumbled feta cheese.
- Add Dressing and Toss: Pour the prepared dressing over the salad mixture and gently toss everything together, being careful not to mash the potatoes.
- Adjust Seasonings: Taste the salad and adjust salt or lemon juice as needed to achieve the perfect balance.
- 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
