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Light Turkish Potato Salad for Post-Holiday Meals

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 46 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Middle Eastern, Turkish
  • Diet: Vegan

Description

This Turkish Potato Salad is a healthy, vibrant, and vegan-friendly dish made with simple, fresh ingredients. Unlike traditional potato salads that use mayonnaise or yogurt, this recipe features a light and zesty dressing of olive oil, lemon juice, and aromatic spices such as red pepper flakes and sumac. Fresh herbs like parsley and dill elevate the flavors, making it a perfect appetizer or side dish to accompany Middle Eastern meals or Turkish tea parties.

Ingredients

Scale

Potatoes

  • 6–7 medium-size potatoes, cooked with skin on

Herbs and Vegetables

  • A handful of fresh parsley
  • A handful of dill (optional)
  • 4–6 spring onions (scallions)

Dressing & Seasoning

  • Juice of half a lemon (or more, to taste)
  • 4–5 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sumac (optional)
  • Salt to taste

Optional Add-ins

  • Pickled cucumbers
  • Fresh lettuce, thinly sliced
  • Grilled red peppers
  • Pomegranate molasses

Instructions

  1. Boil the Potatoes: Boil the potatoes with their skin on until they are soft but not overcooked to maintain their shape. Once cooked, drain the water and let the potatoes cool enough to handle.
  2. Prepare Potatoes: Peel the cooled potatoes and cut them into large chunks. Place the chunks into a large mixing bowl.
  3. Chop Herbs and Vegetables: Finely chop the fresh parsley and dill (if using). Thinly slice the spring onions. Add these herbs and vegetables to the bowl with the potatoes. Optionally, you can add pickled cucumbers, fresh thinly sliced lettuce, or grilled red peppers for extra flavor and texture.
  4. Add Seasonings: Sprinkle in the red pepper flakes, sumac (if using), and dried mint for extra freshness and a sour note. These spices enhance the overall flavor but are optional based on your taste preferences.
  5. Make the Dressing: Pour olive oil, lemon juice, and salt over the potato and herb mixture. If desired, add a splash of pomegranate molasses for a sweet tangy depth.
  6. Combine and Serve: Gently toss all ingredients together until evenly coated with the dressing. The salad can be served warm or cold, making it a flexible dish to enjoy at tea parties, alongside boreks, or as a refreshing side salad.

Notes

  • This salad is traditionally served at ladies’ tea parties alongside various boreks and Turkish tea.
  • Sumac adds a deep sour flavor, while dried mint gives a fresh kick, but both are optional.
  • You can customize the salad with additional vegetables like pickled cucumbers, lettuce, or grilled peppers for added flavor.
  • The salad dressing is dairy-free, making it suitable for vegan diets and those avoiding mayonnaise or yogurt.
  • Serve this salad warm or chilled based on your preference.

Find it online: https://recipes.mbeams.com/light-turkish-potato-salad-for-post-holiday-meals/