Description
A refreshing and flavorful Turkish Potato Salad that combines tender potatoes with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 cup green peas, fresh or frozen
- 1/2 cup red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and let cool.
- If using frozen peas, blanch them in boiling water for 2-3 minutes, then drain and cool. If using fresh peas, simply rinse them.
- In a large mixing bowl, combine the cooled potatoes, peas, red onion, cucumber, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the potato mixture and gently toss to combine until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added flavor, consider mixing in some crumbled feta cheese or olives.
- Substitute the Yukon Gold potatoes with red potatoes for a different texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg