Description
A refreshing Turkish Potato Salad that combines tender potatoes with crunchy vegetables and a zesty dressing, perfect for gatherings and light meals.
Ingredients
Scale
- 2 pounds of potatoes
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 1 cup of diced cucumbers
- 1 cup of diced tomatoes
- 1/2 cup of chopped parsley
- 1/4 cup of chopped red onion
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Place the potatoes in a pot of salted water and boil until tender, about 15-20 minutes. Once done, drain them and let them cool.
- Dice the Potatoes: Once the potatoes are cool enough to handle, peel and dice them into bite-sized pieces.
- Prepare the Dressing: In a large bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a zesty dressing.
- Combine Ingredients: Add the diced potatoes, cucumbers, tomatoes, parsley, and red onion to the bowl with the dressing.
- Toss Salad: Gently toss everything together until all the ingredients are well coated with the dressing.
- Chill: Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Notes
Use waxy potatoes like Yukon Gold for the best texture. Don’t skip the chilling step to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg