Description
Turkish Potato Salad (Patates Salatasi) is a vibrant and refreshing side dish featuring tender potatoes combined with fresh herbs, green bell pepper, and green onions. Dressed with olive oil, lemon juice, and a blend of aromatic spices like sumac and Aleppo pepper, this salad offers a perfect balance of tangy, spicy, and savory flavors. It’s an easy-to-make dish ideal for summer meals, picnics, or as a complement to grilled meats and other Turkish dishes.
Ingredients
Scale
Main Ingredients
- 3 pounds (about 4 to 5 large) potatoes (Russet for a creamier texture or Yukon Gold for a firmer texture)
- 1 green bell pepper, diced
- 4 green onions, diced
- 1/3 cup chopped parsley
- 2 tablespoons chopped fresh mint
Dressing & Seasoning
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons sea salt
- 1 teaspoon sumac
- 1 teaspoon Aleppo pepper (or red pepper flakes)
Instructions
- Prepare the Potatoes: Bring a large pot of salty water to a boil. Add the potatoes and boil them for 20 to 30 minutes, or until they are fork-tender.
- Cool and Dice: Allow the boiled potatoes to cool completely. Once cooled, peel off their skins and dice them into large chunks to maintain texture in the salad.
- Combine Vegetables and Herbs: In a large mixing bowl, combine the diced potatoes, diced green bell pepper, diced green onions, chopped parsley, and chopped fresh mint.
- Add Dressing and Seasonings: Drizzle the olive oil and freshly squeezed lemon juice over the potato mixture. Sprinkle with sumac, Aleppo pepper, and sea salt.
- Toss and Serve: Toss all the ingredients gently until everything is well combined and evenly coated with the dressing and spices.
- Serve: Serve the Turkish Potato Salad immediately as a refreshing side dish or at room temperature alongside your favorite meals.
Notes
- For a firmer salad texture, use Yukon Gold potatoes; for creamier texture, Russet potatoes are ideal.
- Sumac adds a tangy, lemony flavor and is a traditional spice in Turkish cuisine.
- Aleppo pepper can be substituted with mild red pepper flakes if unavailable.
- This salad is best served fresh but can be refrigerated for up to 24 hours. Stir gently before serving if chilled.
- You can customize this salad by adding chopped cucumbers or tomatoes for extra freshness.
