Turkish Potato Salad: Vibrant Recipe
A Taste of Sunshine Salads.
A beautiful, light Turkish potato salad with fresh herbs and a simple lemon-olive oil dressing. No mayo, just pure, bright flavor.
I remember my first time trying this at a little cafe tucked away in a quiet Istanbul neighborhood. The afternoon sun was streaming in, dust motes dancing in the light. It was served alongside some grilled fish, and I was just… wow. The simplicity of it was stunning. Tender potatoes, handfuls of fresh green herbs, the bright tang of lemon and sumac. It felt so clean and nourishing. I came home and immediately tried to recreate that feeling, that moment. This recipe is my little slice of that memory, a taste of a quiet, perfect afternoon.
Why This Salad Feels Like a Hug
- •It’s incredibly fresh and light, a total departure from heavy, mayo-based salads.
- •The lemon and sumac dressing is so bright and zesty it wakes everything up.
- •It's naturally vegan and gluten-free, so it’s easy to share with everyone.
- •The combination of warm potatoes and fresh herbs is just… pure comfort.
This has completely changed my mind about potato salad. I never liked the heavy mayo versions, but this is so light and flavorful. It’s become a weekly staple in our house!
Essential Ingredient Guide
- Waxy Potatoes: Yukon Golds or red potatoes are perfect here. They hold their shape beautifully after boiling and have a lovely creamy texture. Starchy potatoes like Russets tend to fall apart, so try to avoid those if you can.
- Sumac: This is the secret ingredient, I think. It has this wonderful tangy, almost lemony flavor that is just so unique. It adds a beautiful deep red color and a complexity that you can't get from anything else.
- Aleppo Pepper: It provides a mild, fruity heat that's more about flavor than fire. If you can't find it, a small pinch of regular red pepper flakes will work, but start with less as it's usually spicier.
Complete Cooking Process
- **Cook the Potatoes:** Start by boiling your potatoes until they're fork-tender. The skin-on approach adds a nice, earthy texture.
- **Prep the Fresh Ingredients:** While the potatoes cook, slice your onion and chop all the herbs. This is the heart of the salad's freshness.
- **Whisk the Dressing:** Combine the olive oil, lemon juice, and spices. This simple vinaigrette is what makes the salad sing.
- **Combine and Rest:** Gently toss the warm, diced potatoes with the herbs, onion, and dressing. Letting it rest allows the potatoes to absorb all that delicious flavor.
Frequently Asked Questions
→Can I make this ahead of time?
Yes, you can! It's actually wonderful made a few hours ahead, as the flavors have more time to mingle. I'd just recommend adding the fresh herbs right before serving to keep them from wilting too much.
→What if I don't have sumac?
If you can't find sumac, you can add a little extra lemon zest to the dressing to mimic some of that tangy flavor. It won't be exactly the same, but it will still be delicious.
→What should I serve this with?
Oh, it's so versatile! It's perfect alongside grilled fish, chicken kebabs, or lamb koftas. It's also substantial enough to be a light lunch on its own with some good bread.
Turkish Potato Salad: Vibrant Recipe
Try this vibrant Turkish potato salad recipe! Boiled potatoes, herbs, and a tangy dressing without mayo. Perfect as a side or appetizer.
Timing
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Salad
- 012 lbs (about 1 kg) waxy potatoes, like Yukon Gold or red potatoes
- 021 small red onion, very thinly sliced
- 031 bunch fresh parsley, finely chopped
- 041/2 bunch fresh dill, finely chopped
- 054-5 scallions, thinly sliced
- 06Optional: 1/4 cup chopped fresh mint
For the Dressing
- 011/3 cup extra virgin olive oil
- 02Juice of 1 large lemon
- 031 teaspoon sumac
- 041/2 teaspoon Aleppo pepper flakes (or a pinch of red pepper flakes)
- 05Salt to taste
- 06Freshly ground black pepper to taste
Instructions
Wash the potatoes well, but leave the skins on for a more rustic feel. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for about 15-20 minutes, or until they're tender when pierced with a fork. You want them cooked through, but not falling apart.
While the potatoes are boiling, you can get everything else ready. Thinly slice your red onion and chop all those lovely herbs—the parsley, dill, scallions, and mint if you’re using it. Just the smell is amazing.
In a small bowl or a jar with a lid, whisk or shake together the dressing ingredients: the olive oil, lemon juice, sumac, Aleppo pepper, salt, and pepper. Give it a taste. Does it need more lemon? More salt? This is your moment to adjust it perfectly.
Once the potatoes are cooked, drain them and let them cool just enough so you can handle them. I like to dress them while they're still warm, they just seem to soak up the flavor better. Cut them into bite-sized cubes or thick slices, whatever feels right to you.
In a large, beautiful bowl, gently combine the warm potatoes, sliced red onion, and all the fresh herbs. Pour that beautiful dressing over everything.
Toss it all together, gently, gently. You don’t want to mash the potatoes. Let it sit for at least 10 minutes for the flavors to meld together. It's even better after an hour, honestly. Serve it warm or at room temperature.
Notes & Tips
- 1If the red onion is too strong for you, you can soak the thin slices in cold water for 10 minutes and then drain them. This mellows out the sharp flavor.
- 2Feel free to add other things! Some chopped cucumber or bell pepper would be a lovely, crunchy addition.
Tools You'll Need
- •Dress the potatoes while they're still warm. They act like little sponges and will soak up the dressing beautifully.
- •Don't be shy with the herbs! The freshness is what makes this salad so special.
- •Slice the red onion as thinly as you possibly can. A mandoline is great for this if you have one. It mellows the flavor and helps it blend in.