Description
A fresh and vibrant Turkish Potato Salad with tangy lemon and sumac flavors, perfect for any occasion.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or red-skinned)
- 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.
- Place the whole potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then lower heat and simmer for 15-20 minutes until fork-tender.
- While potatoes cook, prepare the dressing by whisking olive oil, lemon juice, sumac, salt, and black pepper in a small bowl.
- Once potatoes are done, drain and cool slightly. Cut into bite-sized cubes.
- In a large mixing bowl, combine cubed potatoes, parsley, red onion, cucumber, tomatoes, olives, and feta cheese.
- Pour dressing over and gently toss together. Adjust seasoning if necessary.
- Serve at room temperature or chilled, garnished with parsley if desired.
Notes
This salad is great for meal prep; prepare the ingredients a day ahead and mix before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg