Description
A refreshing and vibrant Turkish potato salad, combining tender potatoes with fresh vegetables and zesty dressing for a light and flavorful dish.
Ingredients
Scale
- 2 pounds of Yukon Gold or red-skinned potatoes
- 3 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of sumac
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of chopped parsley
- 1/2 cup of diced red onion
- 1/2 cup of diced cucumber
- 1/2 cup of diced tomatoes
- 1/4 cup of pitted and chopped black olives
- 1/4 cup of crumbled feta cheese
Instructions
- Wash the potatoes thoroughly under cold running water to remove any dirt.
- Place whole potatoes in a pot, cover with cold water, add a pinch of salt, and boil. Reduce heat and simmer for 15-20 minutes until fork-tender.
- Prepare the dressing by whisking together olive oil, lemon juice, sumac, salt, and black pepper in a bowl.
- Drain potatoes, cool slightly, peel if desired, and cut into bite-sized cubes.
- In a mixing bowl, combine cubed potatoes with parsley, red onion, cucumber, tomatoes, black olives, and feta cheese.
- Pour the dressing over the salad and gently toss to combine without breaking the potatoes.
- Serve at room temperature or chilled, garnished with extra parsley.
Notes
For the best texture, use Yukon Gold or red-skinned potatoes. Allowing the salad to chill for at least one hour enhances the flavors.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Method: Salad
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg