Description
This traditional Turkish Potato Salad (Patates Salatası) is a fresh, vibrant dish made with tender potatoes, herbs, and a tangy olive oil and lemon dressing. Ideal for meze platters, picnics, or as a side to grilled meats, it’s quick to prepare and full of Mediterranean flavor.
Ingredients
Units
Scale
- 2 pounds (1 kilo or 4-5 large) potatoes
- 4–5 green onions, chopped
- 1 medium-sized carrot, grated
- 1 medium-sized onion (red or white), thinly sliced
- 4 lettuce leaves (Romaine), chopped
- 1/2 cup chopped parsley
- Dressing:
- 3 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons sumac
- 1 teaspoon (or less) red chili flakes (pul biber)
Instructions
- Place the potatoes in a large pot and fill with water to cover. Add 1 teaspoon of salt and bring to a boil. Reduce heat to medium-low, partially cover, and cook for 20-30 minutes until tender but not mushy.
- Drain and cover the potatoes with cold water. Let sit for 3 minutes, then drain again. Peel and chop into large chunks while still slightly warm.
- Transfer chopped potatoes to a large bowl. Add green onions, grated carrot, sliced onion, chopped lettuce, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, pepper, sumac, and red chili flakes to make the dressing.
- Pour the dressing over the salad and toss well to combine. Serve immediately or let rest for flavors to meld.
Notes
- Sumac adds a tangy, lemony flavor—don’t skip it for authenticity.
- Use red onion for a bit of sweetness or white for sharper bite.
- Serve slightly warm or chilled—both ways are delicious.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg