Turkish-Style Potato Salad

A delightful and fresh salad that combines traditional Turkish flavors, perfect for any occasion and easy to prepare.

Prep Time 30

Cook Time 30

Total Time 1

Course Salad, Side Dish

Cuisine Turkish

Servings servings

Calories 250 kcal

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)

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.

Serve chilled or at room temperature. Can be stored in an airtight container for about 3 to 4 days. Stir gently before serving.

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gSodium: 300mgFiber: 4gSugar: 2g

Keyword Healthy Salad, Potato Salad, Turkish Recipe, Vegetarian Recipe

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