Turkish Potato Salad

Turkish Potato Salad brings fresh flavor to any table with its zesty lemon dressing, vibrant vegetables, and tender potatoes. Inspired by traditional Patates Salatası, this mayo-free version offers a refreshing twist that's perfect for summer meals, meze platters, or quick lunches. I discovered it during a trip to Istanbul and have made it ever since to capture that bright Mediterranean taste.

I first served this at a summer barbecue and it was gone before the grilled meat hit the table. Now it’s a staple in our weekly meal prep.

Ingredients

• Potatoes: provide a hearty base and absorb the zesty dressing beautifully choose waxy potatoes like Yukon Gold for best texture
• Green onions: add fresh onion flavor without overpowering the dish
• Grated carrot: brings sweetness and vibrant color
• Onion: sliced thin for bite choose red for a mild flavor or white for sharper taste
• Lettuce: adds crisp texture use romaine for best results
• Parsley: brightens everything with herbal freshness use flat leaf for stronger flavor
• Olive oil: delivers rich flavor and healthy fat choose extra virgin for best quality
• Lemon juice: offers tart citrus tang fresh squeezed is key
• Salt and black pepper: enhance all other flavors
• Sumac: gives signature tangy kick seek out fresh ground sumac for boldness
• Red chili flakes: also called pul biber add gentle heat use to taste

Step-by-Step Instructions

Cook the Potatoes:

Place whole potatoes in a large pot cover with water and add a pinch of salt Bring to a boil then reduce heat and simmer for 20 to 30 minutes until fork tender Drain and cool under cold water Peel while still warm for easy handling

Cut the Potatoes:

Slice peeled potatoes into large chunks Aim for uniform size so they hold their shape and absorb dressing evenly

Add Vegetables:

In a large bowl combine the potato chunks with green onions grated carrot thin onion slices chopped lettuce and parsley Toss gently to distribute

Make the Dressing:

In a small bowl whisk together olive oil lemon juice salt black pepper sumac and red chili flakes until fully combined Taste and adjust seasoning as needed

Combine Everything:

Pour the dressing over the salad ingredients Gently mix with a large spoon or hands until every piece is coated evenly

Chill and Serve:

Let the salad sit for 10 to 15 minutes or refrigerate to allow flavors to meld Serve as a side or on its own

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Storage Tips

Store leftovers in an airtight container in the fridge for up to four days The flavors intensify with time making it even more delicious the next day Avoid freezing as the texture of the potatoes may turn grainy

Ingredient Substitutions

No sumac Use a splash of vinegar or extra lemon juice If you do not have pul biber try red pepper flakes or a mild paprika Red onion can replace white onion and spinach leaves work in place of lettuce

Serving Suggestions

Serve as a side to grilled meats or alongside falafel and hummus for a Mediterranean bowl It is excellent wrapped in pita with pickles and yogurt or added to a meze platter with baba ganoush and olives

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Cultural Context

In Turkey this salad is a staple of the meze table often appearing at picnics family gatherings and even breakfast It is beloved for its fresh ingredients ease of preparation and ability to feed a crowd with little effort

I love how sumac transforms this simple dish into something special It reminds me of my Turkish friend’s family dinners where the salad always stole the show

Frequently Asked Questions About Recipes

→ What makes Turkish potato salad different from other versions?

Turkish potato salad uses a lemony olive oil dressing instead of mayo, and features spices like sumac and pul biber for a tangy, lightly spicy flavor.

→ Can I prepare Turkish potato salad ahead of time?

Yes, it's ideal for meal prep. The flavors deepen after chilling and it stays fresh in the fridge for up to 3-4 days.

→ Is this potato salad suitable for vegans?

Absolutely. It contains no dairy, eggs, or animal products, making it naturally vegan-friendly.

→ What type of potatoes work best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and absorb the dressing nicely.

→ What can I serve with Turkish potato salad?

It pairs beautifully with grilled meats, fish, wraps, or as part of a meze spread with dips like hummus or tzatziki.

→ Can I add other ingredients?

Yes. Common add-ins include olives, hard-boiled eggs, or even a tahini dressing for variation.