Tasty Turkish potato salad is one of the most delicious side dishes you will ever try! Filled with fresh herbs, tangy sumac, and crunchy veggies, it has minimal prep time, and uses olive oil and lemon juice for dressing - yes, this is a vegan, no mayo potato salad!
Summertime is the season for all potato salads you can think of! It is a must for barbecues, an excellent addition to a potluck, and something that must be ready in the fridge when the weather is too hot to cook.
Turkish potato salad, also known as patates salatasi, is refreshing and simple to prepare. Once your potatoes are boiled and diced, most of the work is done!
Chop your green onions (spring onions), bell pepper, red onion, and selection of fresh herbs (I love mixing dill, parsley, and mint!), and mix them with the potatoes with sumac, Aleppo pepper (or red pepper flakes if you like it spicier!), salt, and a delicious dressing of extra virgin olive oil and lemon juice.
You can prepare this Turkish potato salad ahead, and store it for up to four days in the refrigerator - so it is perfect for busy households or those who like to plan ahead. Just like our mustard potato salad!
Serve this as the main starch of your meal together with some grilled proteins or as part of a delicious mezze spread!
And if you are looking for a potato salad with mayo, then try this Pink potato salad too!
💎 Why This Recipe Works OR 🥔 Spud Highlights
- This Turkish recipe calls for one single cooked ingredient - potatoes!
- You don't need to measure ingredients precisely to enjoy this delicious side dish. Adjust and amend to your taste - like it often happens for potato recipes, like in our Mexican breakfast potatoes!
- Boiled potatoes enhance the flavor of fresh vegetables and herbs, making this the perfect summer side dish. No mayo means the fresh flavors are not covered!
🛒 Ingredients
- Potatoes: Opt for waxy potatoes, like red, new, baby potatoes, or fingerling varieties. Their lower starch content and higher moisture levels help them retain their shape and texture after boiling. Yukon Gold potatoes are also an excellent choice, offering a slightly buttery flavor and a firmer texture that absorbs the dressing well while maintaining structure. Avoid starchy potatoes like russet potatoes, as they break down easily, which is not ideal for salads - same as you would do for smashed potatoes with garlic and Parmesan.
- Fresh Herbs: I mix fresh mint, dill, and parsley. You don't need to use all three of them - choose the ones you prefer or have available, and mix them to your liking. Fresh chives can be used too!
- Sumac: Sumac is a tangy, reddish-purple spice made from dried berries. It is commonly used in Middle Eastern and Mediterranean cuisine. It has become quite popular, so you will be able to purchase it in most grocery shops. However, if you shop in Middle Eastern grocery stores for other items, then you can buy it there too! If you have some leftovers after preparing your homemade potato salad, try using some to grill some chicken!
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Red Pepper Flakes and Aleppo Pepper: Aleppo pepper offers a milder, slightly fruity heat with earthy undertones (it is very popular in Turkish recipes!), while red pepper flakes are spicier and more intense. Choose your preferred option!
- Onion: I like using red onion as I like my salads to be colorful. You can use yellow onions or shallots, or you can skip them too, as there is green onion too.
- Peppers: Yellow and red peppers are sweet and fruity, while green peppers have a more bitter, grassy, and less mature flavor. The recipe calls for a green bell pepper, however, you can add a sweet note by using a different color.
👩🏻🍳 How to Make Turkish Potato Salad
- Cook and cut the potatoes following your chosen method. [Picture 1]
- Wash and chop all the herbs and vegetables. [Picture 2]
- Add the spices, dressings, potatoes, and vegetables to a bowl. [Picture 3]
- Mix well, and enjoy your Turkish potato salad! [Picture 4]
🙋♀️ People Also Ask [FAQs]
Sure! Common additions include olives, cucumber, tomato, and even boiled eggs. I love adding pickles to mine sometimes!
To store Turkish-style potato salad, transfer it to an airtight container and refrigerate it immediately. The salad can be kept in the fridge for up to 3 days. Before serving, let it come to room temperature or give it a quick stir to redistribute the dressing. If the salad seems dry after storage, refresh it with a little more olive oil and lemon juice. I don't recommend freezing this side dish.
💡 Pro Tips
- Rest the Potato Salad: Allow the salad to sit for at least 30 minutes before serving to let the flavors meld together.
- Incorporate Pickles: Add finely chopped pickles or capers for a briny, tangy kick that complements the potatoes and herbs.
- Stron Onions: If your onions are very strong, soak them in cold water for 10 minutes to mellow their sharpness and make them more palatable.
- Garnish: Before serving, add some more fresh parsley, mint, and dill on top of the salad, and sprinkle a little more sumac for color.
🍴 More Delicious Recipes to Try
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🍽️ Recipe
Turkish Potato Salad
Ingredients
- 1 kg Waxy Potatoes or Yukon Gold
- 3 tablespoon Fresh Parsley chopped
- 3 tablespoon Fresh Dill chopped
- 1 tablespoon Fresh Mint Chopped
- 1 Green Pepper
- 5 Green Onions spring onions
- 1 Red Onion
- 2 tablespoon Olive Oil
- 1 Lemon's Juice
- 2 teaspoon Sumac
- 1 teaspoon Chili Flakes or Aleppo Pepper
- Salt to Taste
Instructions
- Boil the potatoes until fork tender. You can do so by following either method described below, and they each have their own pros and cons. Cooking potatoes peeled and diced speeds things up, ensures even cooking, and helps them soak up flavors better, but be careful—they can overcook and get mushy if you're not watching. On the other hand, cooking them whole gives you a firmer texture and richer flavor, with less chance of waterlogging, though it takes a bit longer and can sometimes cook unevenly, especially with bigger potatoes.
Cooking Peeled and Cubed (Method 1)
- Cut the potatoes into uniform 1-inch cubes and rinse them of the excess starch. Add the potatoes to a large pot, cover them with cold water, and add 2 teaspoons of salt. Bring to a gentle boil over medium-high heat.
- Reduce the heat. Simmer the potatoes for 10-15 minutes, or until they are just fork-tender.
- Drain the potatoes immediately to prevent overcooking. Spread them on a baking sheet to cool quickly, avoiding any steaming that could make them mushy.
Cooking Whole (Method 2)
- Choose evenly sized whole potatoes and wash them under running water. Add the potatoes to a large pot, cover them with cold water, and add 2 teaspoons of salt. Bring to a gentle boil over medium-high heat.
- Reduce the heat to a simmer and cook the potatoes for 15-30 minutes, depending on their size, until they are tender when pierced with a fork but still firm.
- Drain the potatoes immediately and cool slightly, using an ice bath if desired. Peel and then cut the potatoes into 1-inch cubes for your salad.
Mix The Ingredients
- Wash and thinly slice the red onion. Wash and chop the green onions and bell pepper. Wash and remove the thicker stalks of the herbs, then chop to your preferred size. Add all the chopped vegetables to the same bowl as the potatoes.
- Add sumac, red pepper flakes, salt, half the lemon juice, and olive oil.
- Mix the Turkish potato salad well, inserting two spoons from the sides and bringing them to the center, lifting the vegetables. Don't mix harshly or stir vigorously, as this will break the potato pieces.
- Taste the salad to ensure it is seasoned to your liking. Add the remaining lemon juice if desired.
- The dish is now ready to be served. Enjoy!
Notes
- Storage: To store Turkish-style potato salad, transfer it to an airtight container and refrigerate it immediately. The salad can be kept in the fridge for up to 3 days. Before serving, let it come to room temperature or give it a quick stir to redistribute the dressing. If the salad seems dry after storage, refresh it with a little more olive oil and lemon juice. I don't recommend freezing this side dish.