Turkish Potato Salad Recipe (Patates Salatası)
A classic recipe for potato salad that's perfect for your Turkish meze table.
Save
Print
Pin
Servings 4
Ingredients
For The Potato Salad
- 1 kilogram 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 tablespoons olive oil
- 2 teaspoons hot chilli flakes
- 2 teaspoons sumac (optional)
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 240kcal
Tried this recipe?Please consider Leaving a Review!
