Turkish Potato Salad (Patates Salatasi)
This delicious Turkish potato salad is a great side dish or light lunch for a picnic.
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Servings: 6 servings
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.
Video
Notes
Cooking Tips - Make sure to use a good amount of salt (at least a tablespoon) in the water when boiling your potatoes as this helps season them.
Specialty Ingredients - This recipe calls for both sumac and Aleppo pepper (substitute for red pepper flakes if necessary). I typically buy these from The Spice House or Penzeys, but they can be found at Middle Eastern grocery stores as well.
Storing Tips - You can store this recipe for up to 4 days in the refrigerator. Serve at room temperature.
Nutrition
Serving: 1g | Calories: 247kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 799mg | Potassium: 1049mg | Fiber: 6g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 68mg | Calcium: 45mg | Iron: 2mg