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Turkish Potato Salad Recipe (Patates Salatası)

A classic recipe for potato salad that's perfect for your Turkish meze table.
Course Meze, Salad
Cuisine Turkish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 240kcal
Author Turkey's For Life


For The Potato Salad

  • 1 kg baby new potatoes unpeeled, scrubbed - larger ones cut in half
  • 1 bunch spring onions trimmed & chopped into small rings
  • 1 red capsicum pepper deseeded & finely chopped
  • ½ bunch parsley finely chopped
  • salt to season

For The Potato Salad Dressing

  • 1 lemon juiced
  • 2 tbsp olive oil
  • 2 tsp hot chilli flakes
  • 2 tsp sumac optional


  • Bring a large saucepan of water to the boil and add your potatoes.
  • Boil your potatoes for around 15 minutes.
  • Do a taste test and if your potatoes are al dente, remove them from the heat, drain and leave to cool.
  • Your potatoes will continue to cook as they cool so don't leave them boiling until they are soft otherwise, they will break up later.
  • Once cooled, add your potatoes to a large serving bowl and add the onion, peppers & parsley and carefully mix everything together.
  • Now sprinkle the chilli flakes and sumac into your potato salad.
  • Squeeze the lemon juice all over the salad and drizzle the oil.
  • Mix again and serve as part of your meze table or as an accompaniment to meat and fish.


  • Depending on your preference, other types of potatoes can be used in this recipe for Turkish potato salad. Use two medium-large potatoes if you can't get baby new potatoes.
  • Sometimes, we use 1 large onion peeled, cut in half and then sliced into half moons if we haven't got spring onions.
  • Some Turkish potato salad recipes use chopped fresh dill, as well as parsley. If you want to do this, halve the amount of parsley and just use around 1 dessert spoonful of chopped dill as it can be overpowering.
  • Calories per serving are approximate.