Turkish Potato Salad (Light Side Dish After the Holidays)
Turkish Potato Salad is a vibrant and healthy vegan salad made with boiled potatoes, fresh herbs, and a tangy olive oil and lemon dressing. This traditional Middle Eastern recipe avoids mayonnaise or yogurt, relying instead on fresh flavors from parsley, dill, and optional seasonings like sumac and red pepper flakes, making it perfect for light meals, appetizers, or as a side dish in tea parties.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Salad
- Method: Stovetop
- Cuisine: Middle Eastern, Turkish
- Diet: Vegan
Ingredients
Scale
Salad
- 6–7 medium-size potatoes, cooked with skin on
- A handful of fresh parsley
- A handful of dill (optional)
- 4–6 spring onions (scallions)
Dressing and Seasonings
- Juice of half a lemon or more
- 4–5 tbsp olive oil
- 1 tsp red pepper flakes
- 1 tsp sumac (optional)
- Salt to taste
- Optional: pomegranate molasses (for additional tangy sweetness)
Optional Additions
- Pickled cucumbers
- Fresh lettuce, thinly sliced
- Grilled red peppers
Instructions
- Boil the potatoes: Boil the potatoes with their skins on until they are soft but still hold their shape. Avoid overcooking to prevent them from becoming mushy. Drain the water and allow the potatoes to cool enough to handle.
- Peel and chop potatoes: Peel the cooled potatoes and cut them into large chunks. Place the potato chunks in a large bowl as the base of your salad.
- Prepare the herbs and onions: Finely chop the fresh parsley and dill if using. Thinly slice the spring onions. Add these fresh herbs and onions to the bowl with the potatoes to add bright flavors and crunch.
- Add optional vegetables: If desired, include pickled cucumbers, thinly sliced fresh lettuce, or grilled red peppers to enhance texture and flavor diversity in the salad.
- Season the salad: Sprinkle red pepper flakes, sumac, and dried mint if available. Sumac provides a subtle sour and deeper taste, while mint adds a fresh kick. These seasonings are optional but highly recommended for authentic flavor.
- Make the dressing: Pour olive oil, freshly squeezed lemon juice, and salt over the salad. Mix gently but thoroughly to combine all ingredients and evenly coat the potatoes.
- Optional finishing touch: For a sweeter and tangier flavor, add a splash of pomegranate molasses to the dressing and toss again.
- Serve: Serve the Turkish potato salad warm or cold. It pairs beautifully with boreks and Turkish tea, making it a perfect choice for appetizers or light meals at gatherings.
Notes
- This salad is commonly served at ladies’ tea parties alongside different types of boreks and Turkish tea.
- Sumac and dried mint are traditional seasonings that enhance the salad’s flavor but can be omitted if unavailable.
- You can customize the salad by adding pickled cucumbers, lettuce, or grilled red peppers for extra texture and taste.
- The salad can be served warm or chilled based on your preference.