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Turkish Potato Salad (Patates Salatasi)

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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.

An overhead shot of a Turkish potato salad in a white serving bowl with serving serving spoons.

Why You'll Love this Potato Salad

This is a mayo-free potato salad, but it still has all the comforting flavor and texture you want in a potato salad!

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.

Potatoes, green onions, green pepper, herbs, half a lemon, olive oil, and spices on a marble background.

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.

Diced bell pepper, herbs, and green onions on a black cutting board.
Diced potatoes, green onions, bell pepper, and spices in a large metal mixing bowl.

More Turkish Recipes to Try

If you like Mediterranean recipes like this one, check out some of our other favorite Turkish recipes.

A closeup shot of a bowl of Turkish potato salad.

Tips for Making this Recipe

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Cooking Tips - Make sure to use a good amount of salt (at least a tablespoon) in the water when boiling your potatoes - this helps season them.

Specialty Ingredients - This recipe calls for both sumac and Aleppo pepper (substitute for red pepper flakes if necessary). If you'd like to buy either of these, I recommend getting them from The Spice House (Spice House sumac and Spice House Aleppo pepper).

Storing Tips - You can store this recipe for up to 4 days in the refrigerator.

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Yield: 4 to 6 servings

Turkish Potato Salad (Patates Salatasi)

An overhead shot of a Turkish potato salad in a white serving bowl with serving serving spoons.

This delicious Turkish potato salad is a great side dish or light lunch for a picnic.

Prep Time 8 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 38 minutes


  • 3 pounds (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)


  1. Bring a large pot of salty water to a boil.
  2. Boil potatoes for 20 to 30 minutes or until fork-tender.
  3. Allow potatoes to cool and then peel and dice them into large chunks.
  4. Combine the potatoes, green pepper, green onions, parsley, and mint in a large mixing bowl.
  5. Top with olive oil and lemon juice. Then sprinkle with the sumac, Aleppo pepper, and salt. Toss till combined.
  6. Serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 153Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 731mgCarbohydrates: 21gFiber: 3gSugar: 2gProtein: 3g

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