why make this recipe
Turkish-Style Potato Salad is a delightful and fresh dish that’s perfect for any occasion. It brings together the traditional flavors of Turkish cuisine while being easy to prepare. Full of vibrant ingredients like olives and fresh herbs, this salad adds a nice touch to barbecues, potlucks, or family dinners. Plus, it’s a great way to enjoy potatoes in a light and healthy way.
how to make Turkish-Style Potato Salad
Ingredients
- 5 large potatoes (Yukon Gold or Russet, peeled and cooked whole)
- 1 ¼ teaspoons Aleppo pepper (mildly spicy and aromatic)
- 1 ¼ teaspoons sumac (adds tangy depth)
- ¾ teaspoon salt (fine sea salt preferred)
- â…“ cup extra virgin olive oil (fruity and smooth)
- â…” cup green onions (finely chopped)
- â…” cup fresh parsley (roughly chopped)
- â…” cup Kalamata olives (pitted and sliced in halves)
- 3 large eggs (hard-boiled, peeled, and quartered)
Directions
- Rinse and peel the potatoes, then place them in a deep pot. Cover the potatoes fully with water and season the water with salt.
- Set the pot over medium-high heat. Once the water boils, cook the potatoes until a knife slides in easily, about 20–30 minutes.
- Drain the potatoes well and let them cool completely. Cut them into bite-size chunks.
- In a large mixing bowl, whisk together the olive oil, Aleppo pepper, sumac, and salt until combined.
- Add the cooled potatoes to the bowl and gently turn them until evenly coated with the spiced oil.
- Fold in the chopped green onions, parsley, and olives, mixing just until everything is distributed.
- Cover the bowl and refrigerate the salad for 30 minutes to let the flavors meld.
how to serve Turkish-Style Potato Salad
Serve Turkish-Style Potato Salad chilled or at room temperature. It makes a great side dish alongside grilled meats or can stand alone as a light lunch. You can garnish it with extra herbs or a sprinkle of sumac for added flavor.
how to store Turkish-Style Potato Salad
You can store the salad in an airtight container in the refrigerator. It will last for about 3 to 4 days. Just give it a gentle stir before serving again, as some ingredients may settle.
tips to make Turkish-Style Potato Salad
- Make sure to cook the potatoes until they are tender. Overcooked potatoes can become mushy.
- Feel free to adjust the amount of Aleppo pepper and sumac to suit your taste.
- For extra flavor, add diced cucumbers or tomatoes to the salad.
variation
You can add other ingredients like roasted red peppers or chickpeas for an extra boost of flavor and nutrition.
FAQs
1. Can I use other types of potatoes for this salad?
Yes, you can use any type of potatoes you prefer, but Yukon Gold or Russet potatoes work best due to their texture.
2. Is Aleppo pepper spicy?
Aleppo pepper is mild and aromatic, giving a fragrant flavor without overwhelming heat.
3. Can I prepare this salad in advance?
Absolutely! This salad is perfect for making ahead of time. It actually tastes better after sitting for a while as the flavors meld together.
Turkish-Style Potato Salad
Ingredients
Main Ingredients
- 5 large large potatoes (Yukon Gold or Russet, peeled and cooked whole) Cooked until tender.
- 1.25 teaspoons Aleppo pepper Mildly spicy and aromatic.
- 1.25 teaspoons sumac Adds tangy depth.
- 0.75 teaspoon salt Fine sea salt preferred.
- 0.33 cup extra virgin olive oil Fruity and smooth.
- 0.67 cup green onions (finely chopped)
- 0.67 cup fresh parsley (roughly chopped)
- 0.67 cup Kalamata olives (pitted and sliced in halves)
- 3 large eggs (hard-boiled, peeled, and quartered)
Instructions
Preparation
- Rinse and peel the potatoes, then place them in a deep pot. Cover the potatoes fully with water and season the water with salt.
- Set the pot over medium-high heat. Once the water boils, cook the potatoes until a knife slides in easily, about 20–30 minutes.
- Drain the potatoes well and let them cool completely. Cut them into bite-size chunks.
- In a large mixing bowl, whisk together the olive oil, Aleppo pepper, sumac, and salt until combined.
- Add the cooled potatoes to the bowl and gently turn them until evenly coated with the spiced oil.
- Fold in the chopped green onions, parsley, and olives, mixing just until everything is distributed.
- Cover the bowl and refrigerate the salad for 30 minutes to let the flavors meld.