If you are looking to brighten up your meal with a dish that bursts with freshness and vibrant flavors, then the Turkish Potato Salad with Tomato, Cucumber, Herbs and Sumac is an absolute must-try. This salad combines tender potatoes with crisp cucumbers and juicy tomatoes, all elevated by the zing of fresh herbs and the unique tang of sumac. It’s not just a side dish; it’s a celebration of simple ingredients that come together to create something truly divine and comforting. Whether you’re serving it on a sunny afternoon or alongside your favorite grilled dishes, this salad will quickly become a cherished recipe in your collection.
Ingredients You’ll Need
The magic of this Turkish Potato Salad with Tomato, Cucumber, Herbs and Sumac lies in its straightforward, wholesome ingredients. Each component plays a key role, lending texture, bright colors, or a burst of flavor that compliments the potatoes perfectly.
- 6-7 medium-size potatoes: Boiled with the skin on for extra texture and nutrients, these form the hearty base of the salad.
- A handful of fresh parsley: Adds an earthy, vibrant green note and freshness.
- A handful of dill: Provides an aromatic, slightly sweet herbal flavor that pairs beautifully with potatoes.
- 4-6 spring onions: These bring a mild onion crunch and subtle sharpness.
- Juice of half a lemon or more: Offers bright acidity to balance the richness and tie all the flavors together.
- 4-5 tablespoons olive oil (optional): Adds silky texture and fruitiness if you choose to include it.
- 1 teaspoon red pepper flakes: Infuses a touch of heat and warmth.
- 1 teaspoon sumac (optional): This tangy, lemony spice is the secret ingredient that lifts the salad to a whole new level.
- Salt to taste: Essential for enhancing all the flavors harmoniously.
- Harissa seasoning (optional): For those who like a smoky, spicy kick, harissa adds depth and complexity.
How to Make Turkish Potato Salad with Tomato, Cucumber, Herbs and Sumac
Step 1: Boil the Potatoes
Start by boiling the potatoes with their skins on until they are soft but still hold their shape. The skin helps keep the texture intact and adds a rustic charm to the salad. Avoid overcooking, as you want the potatoes to remain firm enough to mix gently without turning mushy.
Step 2: Prepare the Fresh Vegetables and Herbs
While the potatoes are cooking, wash and chop your fresh parsley, dill, spring onions, tomatoes, and cucumbers. Use generous handfuls of herbs—these are what make the salad sing with freshness. Slice the tomatoes and cucumbers into bite-sized pieces to keep a perfect balance of crunchy and juicy in every forkful.
Step 3: Combine Ingredients
Once the potatoes have cooled enough to handle, peel them if you prefer, or leave the skins on for texture and nutrients. Cut them into chunks and add them to a large mixing bowl along with the chopped herbs, tomatoes, cucumbers, and spring onions. Give everything a gentle toss.
Step 4: Dress the Salad
Pour in the lemon juice and olive oil if you’re using it. Sprinkle the red pepper flakes, sumac, and salt over the mix. If you like a spicy twist, add a sprinkle of harissa seasoning here. Mix everything until well combined, making sure the seasoning reaches every corner of the salad for uniform flavor.
How to Serve Turkish Potato Salad with Tomato, Cucumber, Herbs and Sumac
Garnishes
To serve this salad with flair, sprinkle a little extra sumac on top for a pop of color and tangy punch. A few whole fresh herb sprigs can enhance the presentation and aroma. A light drizzle of good quality olive oil can add shine and richness just before serving.
Side Dishes
This salad pairs wonderfully with grilled meats like lamb or chicken, making it a fantastic accompaniment for barbecue or casual meals. It also works well alongside pita bread and hummus, or as part of a larger mezze spread when you want to impress guests with authentic Turkish-inspired flavors.
Creative Ways to Present
For a more festive look, you can serve the salad layered in clear glass bowls to highlight its colorful components. Alternatively, create individual salad cups using crisp lettuce leaves or mini bell peppers as edible bowls that add another layer of texture and freshness.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in the refrigerator for up to 2 days. Store it in an airtight container to preserve the freshness of the herbs and prevent the potatoes from drying out. Give it a gentle stir before serving to redistribute the dressing and flavors.
Freezing
Because of the fresh vegetables and herbs, freezing this Turkish Potato Salad with Tomato, Cucumber, Herbs and Sumac is not recommended. The texture of the cucumbers and tomatoes will suffer after thawing, leading to a watery and mushy salad.
Reheating
This dish is best served chilled or at room temperature, so reheating is generally unnecessary and can detract from the vibrant, fresh qualities. If you prefer it slightly warmer, allow it to come to room temperature naturally before serving.
FAQs
Can I use red potatoes or sweet potatoes?
Absolutely! Red potatoes hold their shape well and add a nice color contrast. Sweet potatoes will bring sweetness and a softer texture, which can be a delicious variation but will change the overall flavor profile.
Is sumac essential for the salad?
Sumac provides a unique tanginess that is traditional in Turkish cuisine. While it’s optional, adding it really elevates the salad and adds authenticity. If you don’t have sumac, a squeeze of extra lemon juice can provide a bright alternative.
Can I make this salad vegan?
Yes! This salad is naturally vegan unless you choose to add olive oil. Even then, olive oil is plant-based, so the entire dish fits within a vegan diet perfectly.
How can I make the salad spicier?
Increase the amount of red pepper flakes or harissa seasoning to your desired heat level. Alternatively, you can add a finely chopped chili pepper to the mix for fresh spice.
What is the best way to boil potatoes for this salad?
Boil the potatoes with the skin on in salted water until they are just tender when pierced with a fork. This ensures the potatoes stay intact and have a nice texture when mixed with the fresh, crunchy vegetables.
Final Thoughts
This Turkish Potato Salad with Tomato, Cucumber, Herbs and Sumac is a treasure of a recipe that combines simple ingredients to create a dish bursting with bright, fresh flavors and satisfying textures. Whether you’re introducing your family to Turkish cuisine or just looking for a refreshing new side, this salad is guaranteed to delight every palate. Give it a try—you might just find it becoming a beloved staple on your table!
PrintTurkish Potato Salad with Tomato, Cucumber, Herbs and Sumac
A vibrant and flavorful Turkish-inspired potato salad combining tender boiled potatoes with fresh herbs, tangy lemon juice, and a hint of spice. This light and refreshing salad comes together quickly, making it a perfect side dish for any meal or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Potatoes
- 6–7 medium-size potatoes, boiled with skin on
Herbs & Vegetables
- Handful of fresh parsley (use generous amount)
- Handful of fresh dill (use generous amount)
- 4–6 spring onions, finely chopped
Seasoning & Dressing
- Juice of half a lemon or more, to taste
- 4–5 tbsp olive oil (optional)
- 1 tsp red pepper flakes
- 1 tsp sumac (optional)
- Salt, to taste
- Harissa seasoning, to taste (optional)
Instructions
- Boil Potatoes: Start by boiling the medium-sized potatoes with their skins on until they are cooked through but still firm enough to hold their shape; this usually takes about 15-20 minutes depending on size. Drain and let them cool slightly.
- Prepare Herbs and Vegetables: While the potatoes are boiling, finely chop the fresh parsley, dill, and spring onions. The fresh herbs infuse the salad with its characteristic Turkish flavor.
- Combine Ingredients: Once the potatoes are cool enough to handle, cut them into bite-sized chunks and place them in a mixing bowl. Add the chopped parsley, dill, and spring onions.
- Add Dressing and Seasoning: Squeeze the juice of half a lemon over the mixture. Drizzle 4-5 tablespoons of olive oil if using, then sprinkle in the red pepper flakes, sumac (if using), salt to taste, and harissa seasoning as desired. Gently mix everything together ensuring the potatoes are nicely coated with the dressing and herbs.
- Adjust and Serve: Taste and adjust lemon juice, salt, or harissa seasoning to your preference. Serve immediately or chill in the refrigerator for an hour to let flavors meld. This salad is delightful served cold or at room temperature.
Notes
- Boiling potatoes with skins on helps retain nutrients and prevents them from becoming waterlogged.
- Sumac adds a tangy, lemony flavor but is optional.
- Harissa seasoning adds a spicy depth; adjust according to your spice tolerance.
- Olive oil is optional but enhances flavor and texture.
- This salad pairs beautifully with grilled meats or as a refreshing side at summer meals.