Description
A creamy and fresh Turkish Potato Salad with vegetables and a tangy dressing, perfect for any meal or picnic.
Ingredients
Scale
- 2 pounds potatoes, fresh, peeled, and chopped into large chunks
- 5 stalks green onions, chopped
- 1 medium carrot, grated
- 1 medium onion, red or white, thinly sliced
- 4 leaves lettuce, Romaine, chopped
- ½ cup parsley, chopped
- 3 tablespoons olive oil, extra virgin
- 1 medium lemon, juiced
- 1 teaspoon salt, adjust to taste
- ¼ teaspoon black pepper
- 2 teaspoons sumac
- 1 teaspoon red chili flakes, optional
Instructions
- Put the potatoes in a large pot and fill it with water until the potatoes are covered. Sprinkle a teaspoon of salt over the potatoes.
- Bring the water to a boil, then reduce the heat to medium-low. Partially cover the pot and cook for 20-30 minutes until the potatoes are tender.
- Once cooked, drain the potatoes and cover them with cold water for 3 minutes. Drain the potatoes again.
- Peel the cooked potatoes and chop them into large chunks. Transfer these chunks into a large bowl.
- Add green onions, grated carrot, onion slices, chopped lettuce leaves, and parsley to the bowl with the potatoes.
- In a small bowl, whisk together olive oil, lemon juice, salt, pepper, sumac, and red chili flakes.
- Pour the dressing over the potato salad and toss well to combine. Serve immediately.
Notes
Best served fresh, but can be stored in an airtight container in the refrigerator for 2-3 days. Customize with additional vegetables or a creamier dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg