Description
A vibrant and refreshing Turkish Potato Salad made with fresh herbs, zesty lemon, and a robust olive oil dressing. This dish captures the essence of Mediterranean cuisine, providing a light and satisfying experience perfect for any occasion.
Ingredients
2 lbs Waxy Potatoes (Yukon Gold or Red Bliss)
1/2 cup Fresh Parsley, finely chopped
1/4 cup Fresh Dill, finely chopped
1/4 cup Fresh Mint, finely chopped
1/2 Medium Red Onion, thinly sliced or finely diced
1/2 Red Bell Pepper, finely diced (optional)
1/2 cup Extra Virgin Olive Oil
1/4 cup Fresh Lemon Juice
1 teaspoon Sumac
1 tablespoon Pomegranate Molasses (optional)
1 teaspoon Salt, or to taste
1/2 teaspoon Black Pepper, or to taste
Pinch of Red Pepper Flakes (optional)
Instructions
- Wash the potatoes thoroughly, peel if desired, and place in a large pot. Cover with cold water and add salt. Bring to a boil, then simmer until fork-tender, about 15-20 minutes
- Drain the potatoes, let them cool slightly, then dice into bite-sized pieces. Place in a large mixing bowl
- While the potatoes are cooking, finely chop the parsley, dill, and mint. Thinly slice the red onion and dice the red bell pepper (if using)
- In a small bowl, whisk together olive oil, lemon juice, sumac, pomegranate molasses (if using), salt, black pepper, and optional red pepper flakes
- Add the chopped herbs and vegetables to the potatoes. Pour the dressing over the mixture and toss gently until combined. Chill for at least 30 minutes before serving
- Serve chilled or at room temperature, garnished with extra herbs or sumac if desired
Notes
Using waxy potatoes helps maintain the texture of the salad.
For the best flavor, let it chill for a bit before serving to allow the flavors to meld.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cup
- Calories: 280-320 kcal
- Sugar: 3-5 g
- Sodium: 400-500 mg
- Fat: 18-22 g
- Saturated Fat: 2-3 g
- Unsaturated Fat: 15-19 g
- Trans Fat: 0 g
- Carbohydrates: 28-32 g
- Fiber: 3-4 g
- Protein: 4-5 g
- Cholesterol: 0 mg