Description
A light and tangy Turkish potato salad dressed in olive oil, lemon juice, and sumac, perfect for summer or as a year-round side dish.
Ingredients
Scale
- 2 lbs Yukon Gold or waxy potatoes, boiled whole
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1½ teaspoons sumac
- ½ teaspoon Aleppo pepper or red chili flakes
- Salt and black pepper to taste
- ½ cup flat-leaf parsley, roughly chopped
- 4 green onions, thinly sliced
- ½ small red onion, very thinly sliced
- Fresh dill or mint, optional
Instructions
- Boil the potatoes whole. Place unpeeled potatoes in a pot, cover with salted water, and boil until fork-tender, about 20–25 minutes. Drain well.
- Soak the red onion. Place sliced red onion in a bowl of cold water for 10 minutes, then drain and pat dry.
- Peel and cut while warm. Once cool enough to handle, peel and cut potatoes into rough chunks.
- Dress while warm. In a bowl, combine warm potato chunks with olive oil, lemon juice, sumac, chili flakes, salt, and pepper. Toss to coat.
- Add the herbs and vegetables. Mix in green onions, soaked red onion, parsley, and dill or mint if using.
- Rest and serve. Let the salad sit at room temperature for 20–30 minutes before serving.
Notes
Great as part of a mezze spread or served with grilled meats. For added depth, consider adding kalamata olives or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg