Description
Quick Turkish Potato Salad is a vibrant and fresh side dish featuring tender boiled potatoes tossed with fragrant herbs, tangy lemon juice, and the distinctive flavor of sumac. This vegan and gluten-free salad is perfect for serving alongside grilled meats or as part of a mezze spread, offering a bright, herb-forward taste with a delightful lemony zip.
Ingredients
Scale
Vegetables and Herbs
- 1 kg potatoes, scrubbed
- 1 large red onion, thinly sliced
- 1 small bunch fresh parsley, finely chopped (about 1 cup packed)
- 1/2 bunch fresh mint, finely chopped (about 1/4 cup packed)
- 4 green onions (scallions), sliced
Dressing and Seasonings
- 5 tablespoons extra virgin olive oil
- Juice of 2 lemons (about 3 tablespoons)
- 1 1/2 teaspoons fine salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sumac (substitute: a light sprinkle of lemon zest and a pinch of smoked paprika if needed)
Instructions
- Boil Potatoes: Place the scrubbed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 12–15 minutes until the potatoes are just tender when pierced with a fork. Drain the potatoes and allow them to cool.
- Prepare Potatoes: Once cooled enough to handle, dice the warm potatoes into bite-sized cubes.
- Chop Herbs and Onions: Thinly slice the red onion and green onions. Finely chop the fresh parsley and mint to release their fresh flavors.
- Combine Ingredients: In a large mixing bowl, gently combine the diced potatoes with the sliced onions and chopped herbs, ensuring even distribution.
- Add Dressing: Pour in the extra virgin olive oil and freshly squeezed lemon juice. Sprinkle the mixture with fine salt, freshly ground black pepper, and sumac for a tangy and aromatic finish.
- Toss Salad: Carefully toss all the ingredients together to coat the potatoes evenly without mashing them.
- Rest and Serve: Allow the salad to rest at room temperature for 15–30 minutes to let the flavors meld. Alternatively, chill it in the refrigerator for about 30 minutes if you prefer it cold before serving.
Notes
- Sumac is a traditional Middle Eastern spice adding a lemony tang; if unavailable, substitute with lemon zest and a pinch of smoked paprika.
- Adjust salt according to your taste preference.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- For added texture, consider sprinkling toasted pine nuts or walnuts before serving.
- Use fresh herbs for the best flavor impact.
