Description
This Turkish Potato Salad is a vibrant and refreshing dish combining tender potatoes with fresh vegetables, tangy lemon dressing, and the unique flavor of sumac. Enhanced with olives and feta cheese, it offers a perfect balance of textures and flavors ideal as a side or light meal.
Ingredients
Scale
Potatoes
- 2 pounds of Yukon Gold or red-skinned potatoes
Dressing
- 3 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of sumac
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Salad Mix-ins
- 1 cup of chopped parsley
- 1/2 cup of diced red onion
- 1/2 cup of diced cucumber
- 1/2 cup of diced tomatoes
- 1/4 cup of pitted and chopped black olives
- 1/4 cup of crumbled feta cheese
Instructions
- Wash potatoes: Start by washing the potatoes thoroughly under cold running water to remove any dirt.
- Cook potatoes: Place the whole potatoes in a large pot and cover with cold water. Add a pinch of salt to the water for flavor. Bring the pot to a boil over medium-high heat. Once boiling, lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
- Prepare dressing: While the potatoes are cooking, whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl. Set the dressing aside.
- Cool and peel potatoes: Drain the cooked potatoes and let them cool slightly until safe to handle. Peel the potatoes if desired and cut them into bite-sized cubes.
- Combine salad ingredients: In a large mixing bowl, combine the cubed potatoes with chopped parsley, diced red onion, diced cucumber, diced tomatoes, black olives, and crumbled feta cheese.
- Toss salad: Pour the dressing over the salad and gently toss to combine all ingredients, careful not to break the potatoes.
- Adjust seasoning: Taste the salad and adjust salt or pepper if necessary.
- Serve: Serve the salad at room temperature or chilled, garnished with extra parsley if desired.
Notes
- Use Yukon Gold potatoes for a creamy texture or red-skinned potatoes for a slightly firmer bite.
- Peeling the potatoes is optional; leaving the skins on adds texture and nutrients.
- Sumac adds a lemony tang – if unavailable, substitute with a pinch of lemon zest or a mild chili powder for a subtle twist.
- Chilling the salad for at least 30 minutes before serving enhances flavors.
- Can be made a few hours ahead and stored refrigerated in an airtight container.
Keywords: Turkish potato salad, summer salad, Mediterranean salad, feta cheese salad, sumac potato salad, healthy side dish