This tasty Turkish potato salad is a hearty and filling side dish that's so flavorful.
The combination of bell peppers, green onions, fresh herbs, and kicky spices really makes this dish special. In Turkish, this recipe is called Patates Salatası, and it's often eaten as a main dish during summer picnics or as part of a mezze spread.
Emily's Recipe Notes
I love this mayo-free potato salad - it still has all the comforting flavor and texture you want in a potato salad while being a little fresher and kickier!
Sumac is often used in Turkish cooking and it's a bright, citrusy spice that really shines in this recipe. Potatoes are a bit like the color black in that they work with just about anything - they're a good canvas for other ingredients to show off!
While the potatoes take some time to boil, this is an otherwise straightforward recipe that doesn't require too much hands-on time (which is what I appreciate in a side dish)!
Ingredients You'll Need
- Potatoes - You'll need 3 pounds of potatoes for this recipe. I like using Russet potatoes because I like a creamier salad, but if you like firmer potatoes use Yukon Gold or Red potatoes.
- Bell Pepper - You'll use 1 bell pepper that will be finely diced. Green bell peppers are the traditional pepper used, but you can use whatever pepper you'd like!
- Green Onions - You'll need 4 green onions (or scallions) for this salad. You'll dice them and use both the lighter green and darker green parts.
- Herbs - You'll use both parsley and fresh mint for this salad. I think the optional ratio is ⅓ cup of chopped parsley and 2 tablespoons of chopped mint. You can chop up the parsley stems and use them in the salad, but don't use the mint stems (they're bitter).
- Spices - The spices make this recipe! You'll need 2 teaspoons of sea salt, 1 teaspoon of sumac, and 1 teaspoon of Aleppo pepper. You can also use urfa biber or red pepper flakes if you'd prefer.
- Other Toppings - You'll also use 3 tablespoons of extra virgin olive oil and 1 tablespoon of freshly squeezed lemon juice.
Instructions
Bring a large pot of salty water to a boil.
Boil potatoes for 20 to 30 minutes or until fork-tender.
Allow potatoes to cool and then peel and dice them into large chunks.
Combine the potatoes, green pepper, green onions, parsley, and mint in a large mixing bowl.
Top with olive oil and lemon juice. Then sprinkle with the sumac, Aleppo pepper, and salt. Toss till combined.
Serve immediately.
More Turkish Recipes to Try
If you like Mediterranean recipes like this one, check out some of our other favorite Turkish recipes.
- Shepherd's Salad (Turkish Chopped Salad) - an easy and fresh chopped salad with tomatoes, bell pepper, and cucumbers.
- Turkish Lentil Soup (Mercimek Corbasi) - a delicious and creamy red lentil soup that's hearty and healthy.
- Turkish Cucumber Salad - a super simple yogurt and cucumber salad.
- Menemen (Turkish Eggs Recipe) - the most popular breakfast dish in Turkey - this easy eggs and veggie recipe is delicious.
If you try this recipe, please let me know! Connect with me on Instagram and share your photos or leave a star rating below.
Turkish Potato Salad (Patates Salatasi)
Ingredients
- 3 pounds potatoes about 4 to 5 large potatoes (use Russet for a creamier texture and Yukon Gold for a firmer texture)
- 1 green bell pepper diced
- 4 green onions diced
- ⅓ cup chopped parsley
- 2 tablespoons chopped fresh mint
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons sea salt
- 1 teaspoon sumac
- 1 teaspoon Aleppo pepper or red pepper flakes
Instructions
- Bring a large pot of salty water to a boil.
- Boil potatoes for 20 to 30 minutes or until fork-tender.
- Allow potatoes to cool and then peel and dice them into large chunks.
- Combine the potatoes, green pepper, green onions, parsley, and mint in a large mixing bowl.
- Top with olive oil and lemon juice. Then sprinkle with the sumac, Aleppo pepper, and salt. Toss till combined.
- Serve immediately.
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