Turkish Potato Salad is a vibrant and refreshing dish that combines the heartiness of potatoes with crisp vegetables and a tangy dressing. Enhanced with the unique flavors of sumac and pul biber (Turkish red chili flakes), this salad offers a delightful blend of textures and spices, perfect for picnics, gatherings, or as a side dish. The fresh herbs and lemon juice add brightness to every bite, making this salad a healthy and delicious addition to any meal.
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 onion (red or white), thinly sliced
- 4 Romaine lettuce leaves, chopped
- ½ cup chopped parsley
- For the Dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons sumac
- 1 teaspoon (or to taste) red chili flakes (pul biber)
Instructions:
- Cook the Potatoes: Peel and cut the potatoes into bite-sized pieces. Boil them in salted water until just tender, about 10-12 minutes.
- Prepare the Salad Ingredients: In a large mixing bowl, combine the chopped green onions, grated carrot, thinly sliced onion, chopped Romaine lettuce, and parsley.
- Add the Potatoes: Once the potatoes are cooled to room temperature, add them to the mixing bowl with the other vegetables.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, sumac, and pul biber until well combined.
- Dress the Salad: Pour the dressing over the potatoes and vegetables. Carefully toss the ingredients until they are evenly coated with the dressing.
- Serve: Let the salad sit for a few minutes to absorb the flavors. Serve either at room temperature or chilled, and top with extra parsley or a sprinkle of sumac for added flavor, if desired.
Conclusion:
This Turkish Potato Salad with Sumac and Fresh Herbs is a flavorful, refreshing side dish that brings a taste of the Mediterranean to your table. With a zesty dressing and a perfect blend of textures, it’s a versatile dish that complements grilled meats, fish, or even vegetarian meals. Simple yet full of character, this salad is sure to impress with its unique flavors.
Zesty Turkish Potato Salad with Sumac and Fresh Herbs
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 onion red or white, thinly sliced
- 4 Romaine lettuce leaves chopped
- ½ cup chopped parsley
For the Dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons sumac
- 1 teaspoon or to taste red chili flakes (pul biber)
Instructions
- Cook the Potatoes: Peel and cut the potatoes into bite-sized pieces. Boil them in salted water until just tender, about 10-12 minutes.
- Prepare the Salad Ingredients: In a large mixing bowl, combine the chopped green onions, grated carrot, thinly sliced onion, chopped Romaine lettuce, and parsley.
- Add the Potatoes: Once the potatoes are cooled to room temperature, add them to the mixing bowl with the other vegetables.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, sumac, and pul biber until well combined.
- Dress the Salad: Pour the dressing over the potatoes and vegetables. Carefully toss the ingredients until they are evenly coated with the dressing.
- Serve: Let the salad sit for a few minutes to absorb the flavors. Serve either at room temperature or chilled, and top with extra parsley or a sprinkle of sumac for added flavor, if desired.