Turkish Potato Salad (Printable Recipe)
Zesty potato salad with lemon, sumac, and fresh herbs. Light, vibrant, and mayo-free.
# Ingredients You'll Need:
→ Salad
01 -
2 pounds potatoes, peeled and cut into chunks
02 -
4 to 5 green onions, chopped
03 -
1 medium carrot, grated
04 -
1 medium onion, thinly sliced
05 -
4 Romaine lettuce leaves, chopped
06 -
0.5 cup chopped parsley
→ Dressing
07 -
3 tablespoons olive oil
08 -
1 lemon, juiced
09 -
1 teaspoon salt
10 -
0.25 teaspoon ground black pepper
11 -
2 teaspoons sumac
12 -
1 teaspoon red chili flakes (pul biber), or to taste
# Steps to Follow:
01 -
Place potatoes in a large pot, cover with water, add 1 teaspoon salt, bring to a boil, then simmer for 20 to 30 minutes until fork-tender. Drain and cool slightly under cold water. Peel while still warm.
02 -
Cut peeled potatoes into large chunks and place them in a large bowl.
03 -
Add chopped green onions, grated carrot, thinly sliced onion, chopped lettuce, and parsley to the bowl with potatoes.
04 -
In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, sumac, and red chili flakes.
05 -
Pour dressing over the potato mixture and gently toss until all ingredients are evenly coated. Adjust salt to taste.
06 -
Serve immediately or refrigerate briefly to allow flavors to meld.
# Extra Tips:
01 -
Turkish Potato Salad is highly customizable and pairs well with grilled dishes or as part of a meze platter.