Description
A bright and tangy Turkish-style potato salad featuring lemon, sumac, and fresh parsley that transforms simple boiled potatoes into a refreshing, flavorful side dish perfect for any meal.
Ingredients
Scale
Potatoes and Vegetables
- 2 pounds potatoes, peeled and chopped into large chunks
- 5 stalks green onions, chopped
- 1 medium carrot, grated
- 1 medium onion (red or white), thinly sliced
- 4 leaves romaine lettuce, chopped
- ½ cup parsley, chopped
Dressing
- 3 tablespoons extra-virgin olive oil
- 1 medium lemon, juiced (about 2–3 tablespoons)
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 teaspoons sumac
- 1 teaspoon red chili flakes (optional; pul biber)
Instructions
- Boil the Potatoes: Place the peeled and chopped potatoes in a large pot and cover them with cold water. Sprinkle 1 teaspoon salt over the potatoes. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 20–30 minutes until the potatoes are tender.
- Drain and Cool: Drain the boiled potatoes in a colander and run cold water over them to stop the cooking process and cool them down.
- Peel and Chop: While the potatoes are still warm, peel off the skins and chop the potatoes into large chunks to maintain texture in the salad.
- Combine Vegetables: In a large bowl, add the chopped green onions, grated carrot, thinly sliced onion, chopped romaine lettuce, and parsley to the potato chunks. Toss gently to combine all ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together extra-virgin olive oil, freshly squeezed lemon juice, salt, black pepper, sumac, and red chili flakes if using, until well combined and emulsified.
- Toss Salad: Pour the dressing over the potato and vegetable mixture, tossing gently until everything is evenly coated with the flavorful dressing.
- Serve: Serve the salad immediately for fresh texture, or allow it to sit for 10–15 minutes to let the flavors meld together before serving.
Notes
- Peeling potatoes while warm makes it easier to remove the skins.
- Sumac adds a unique tangy flavor typical of Turkish cuisine; do not skip for authenticity.
- Red chili flakes (pul biber) are optional but add a nice mild heat if desired.
- Letting the salad rest allows the flavors to develop more fully.
- This potato salad can be enjoyed chilled or at room temperature.
