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–+ servings
Turkish Potato Salad

Zesty Turkish Potato Salad: A Fresh Mediterranean Delight

Enjoy the vibrant flavors of this Turkish Potato Salad, a perfect blend of fresh ingredients and Mediterranean flair.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Yukon Gold or Red-Skinned Potatoes substitute with other waxy potatoes as desired
  • 1 cup Sliced Cucumbers zucchini or bell peppers also work well
  • 1 cup Diced Tomatoes for a twist, use halved cherry tomatoes
  • 1 cup Diced Red Onion can be omitted for a milder flavor
  • 1 cup Chopped Parsley cilantro can substitute for a different herbal note
  • 1/2 cup Pitted Black Olives (chopped) feel free to replace with green olives
  • 1 cup Crumbled Feta Cheese use a plant-based cheese for a dairy-free option
For the Dressing
  • 1/3 cup High-Quality Extra-Virgin Olive Oil opt for fresh oil for the best results
  • 1 medium Fresh Lemon Juice lime juice is a good substitute if needed
  • 1 tablespoon Sumac avoid substitutes, or use lemon zest for a different profile
  • to taste Salt adjust to your personal taste
  • to taste Freshly Ground Black Pepper customize to your preference

Equipment

  • Pot
  • Colander
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Wash the Potatoes: Thoroughly wash and scrub 2 pounds of Yukon Gold or red-skinned potatoes to remove any dirt.
  2. Boil the Potatoes: Place the whole potatoes in a pot, cover with cold water, add salt, and cook for 15-20 minutes until fork-tender.
  3. Make the Dressing: Whisk together 1/3 cup olive oil, juice of 1 lemon, 1 tablespoon of sumac, and salt and pepper to taste.
  4. Cool and Cube the Potatoes: Drain the potatoes, let them cool for 10 minutes, and cut into bite-sized cubes.
  5. Combine Salad Ingredients: In a bowl, combine cubed potatoes with parsley, onion, cucumber, tomato, olives, and feta cheese.
  6. Toss with Dressing: Pour dressing over the potato mixture and toss gently to coat all ingredients evenly.
  7. Adjust Seasoning: Taste the salad and adjust salt, pepper, or lemon juice if needed for perfect flavor.
  8. Chill and Serve: Let the salad sit for at least one hour or chill in the refrigerator before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh vegetables and allow the salad to rest to enhance flavors.

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