Description
Turkish Potato Salad is a bright, refreshing Mediterranean-style dish packed with fresh herbs, tangy lemon, and the unique flavor of sumac. Unlike traditional creamy potato salads, this version uses olive oil and lemon juice for a light, vibrant dressing.
Ingredients
- 2 pounds potatoes (Yukon Gold or red-skinned)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sumac
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chopped fresh parsley
- ½ cup diced red onion
- ½ cup diced cucumber
- ½ cup diced tomatoes
- ¼ cup chopped black olives
- ¼ cup crumbled feta cheese
Instructions
- Wash the potatoes thoroughly under cold water to remove any dirt.
- Place potatoes in a pot and cover with cold salted water.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
- Prepare the dressing by whisking together olive oil, lemon juice, sumac, salt, and black pepper.
- Drain the potatoes and allow them to cool slightly.
- Peel the potatoes (optional) and cut them into bite-sized cubes.
- Add potatoes to a large bowl.
- Mix in the vegetables: parsley, red onion, cucumber, tomatoes, and olives.
- Add feta cheese on top.
- Pour dressing over the salad.
- Gently toss everything together so the potatoes stay intact.
- Taste and adjust seasoning if needed.
- Let the salad rest for 15–20 minutes to absorb flavors.
- Serve chilled or at room temperature.
Notes
Serving Tips
- Serve slightly chilled or at room temperature for the best flavor.
- Add extra parsley and feta as garnish before serving.
- Pairs wonderfully with grilled chicken, lamb, or fish.
- Perfect for BBQs, picnics, and potlucks.
- Serve with warm pita bread for a Mediterranean meal.
Storage Tips
- Store leftovers in an airtight container in the refrigerator.
- Best eaten within 3 days.
- Stir gently before serving to redistribute dressing.
- If the salad dries out, add a small drizzle of olive oil and lemon juice.
- Do not freeze — potatoes lose their texture.