Description
A refreshing Turkish Potato Salad with vibrant flavors and fresh herbs, perfect for summer gatherings.
Ingredients
Scale
- 1 kg potatoes, scrubbed, boiled, peeled, and diced
- 1 large red onion, thinly sliced
- 1 small bunch fresh parsley, finely chopped (about 1 cup packed)
- 1/2 bunch fresh mint, finely chopped (about 1/4 cup packed)
- 4 green onions, sliced
- 5 tablespoons extra virgin olive oil
- Juice of 2 lemons (about 3 tablespoons)
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sumac
Instructions
- Place the scrubbed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just tender, about 12 to 15 minutes.
- Drain the potatoes in a colander and let them cool slightly. Peel if desired, then dice into bite-sized cubes.
- Thinly slice the red onion, slice the green onions, and finely chop the parsley and mint. Place into a large mixing bowl.
- Add the warm diced potatoes to the bowl with the herbs and onions, gently folding to combine.
- Drizzle the olive oil and lemon juice over the potatoes, then sprinkle the salt, black pepper, and sumac evenly across the mixture.
- Using a spatula or wooden spoon, toss everything together gently until evenly coated and flavors are distributed.
- Let the salad rest for at least 15 to 30 minutes at room temperature or chill for 30 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Fresh herbs are key for best flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg