Can I prepare Turkish Potato Salad a day in advance?

Yes, you can prepare this salad a day in advance. Just store it in the refrigerator until you are ready to serve. The flavors will meld beautifully overnight.

What can I substitute for sumac?

If you do not have sumac, lemon zest can be used as a substitute for a similar citrusy zing. However, the specific tang of sumac is hard to replicate.

How can I add protein to this salad?

You can easily incorporate protein by adding chickpeas, diced grilled chicken, or tofu to make the salad more filling.

What’s the best way to store leftover Turkish Potato Salad?

Store the leftover salad in an airtight container in the refrigerator for up to three days. Be sure to mix everything well before serving again.

Can I make this salad vegan?

Yes, this salad is already vegan-friendly. It's packed with vegetables and can be enjoyed by everyone!

Turkish Potato Salad: Delicious and Refreshing for Any Occasion

Ingredients

Scale

2 pounds potatoes
5 stalks green onions (chopped)
1 medium carrot (grated)
1 medium onion (red or white, thinly sliced)
4 leaves lettuce (Romaine, chopped)
1/2 cup parsley (chopped)
3 tablespoons olive oil
1 medium lemon (juiced)
1 teaspoon salt
¼ teaspoon black pepper
2 teaspoons sumac
1 teaspoon red chili flakes

Cook Mode Prevent your screen from going dark

Instructions

Start by washing the potatoes thoroughly and placing them in a large pot. Fill the pot with enough water to cover the potatoes, then add a teaspoon of salt. Bring the water to a boil over high heat.
Reduce the heat to medium-low and partially cover the pot. Cook the potatoes for 20 to 30 minutes. Check for tenderness after 20 minutes by poking them with a fork. They should be tender but not overly soft.
Once cooked, drain the potatoes and immediately rinse them under cold water. Let them cool for about 3 minutes, then drain again. The potatoes can be peeled while still slightly warm, which makes the process easier.
Peel the cooled potatoes and chop them into large chunks. Transfer these chunks into a sizable mixing bowl and set aside.
Add the chopped green onions, grated carrot, sliced onions, chopped lettuce, and parsley to the potatoes in the bowl. Gently mix the vegetables together.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, pepper, sumac, and red chili flakes until well combined. This creates a zesty dressing bursting with flavors.
Pour the dressing over the potato salad ingredients and toss gently to ensure everything is coated with the dressing.
Serve the salad immediately for the best taste, or refrigerate for a bit to enhance the flavors even more.

Notes

Use slightly warm potatoes for better flavor absorption. Store in an airtight container for up to 3 days.

Author: vivian-brooks
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Boiling
Cuisine: Turkish
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg