Turkish Potato Salad (Patates Salatası): A Zesty Mediterranean Side
A refreshing Turkish Potato Salad featuringtender potatoes, fresh vegetables, and a tangy lemon-sumac dressing. Perfect asa side dish or light meal, it’s a Mediterranean classic with a spicy twist.
Ingredients
For the Salad:
- 2 pounds 1 kilo or 4-5 large potatoes
- 4-5 green onions chopped
- 1 medium-sized carrot grated
- 1 medium-sized onion red or white, thinly sliced
- 4 lettuce leaves Romaine, chopped
- 1/2 cup chopped parsley
For the Dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons sumac
- 1 teaspoon or less red chili flakes (pul biber)
Instructions
- Cook the Potatoes : Peel the potatoes and cut them into large chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain and let them cool slightly.
- Prepare the Vegetables : While the potatoes cool, chop the green onions, grate the carrot, thinly slice the onion, and chop the lettuce and parsley. Set aside.
- Make the Dressing : In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, sumac, and red chili flakes. Adjust seasoning to taste.
- Assemble the Salad : Once the potatoes are cool enough to handle, cut them into bite-sized pieces. Place them in a large mixing bowl. Add the green onions, grated carrot, sliced onion, chopped lettuce, and parsley.
- Add the Dressing : Pour the dressing over the potato mixture and gently toss until all the ingredients are evenly coated.
- Serve : Transfer the salad to a serving bowl and garnish with extra parsley or a sprinkle of sumac for a pop of color. Serve at room temperature or chilled.
Nutrition
Calories: 150kcal
Tried this recipe?Let us know how it was!