Turkish Potato Salad
A bright, herb-forward Mediterranean-style potato salad featuring lemon, sumac, parsley, and feta, making it a refreshing and light side for any meal.
Ingredients
Potatoes and Dressing
- 2 pounds Yukon Gold or red potatoes Yukon Golds are creamy and hold shape; red-skinned add color and texture.
- 3 tablespoons olive oil Can be swapped for light avocado oil.
- 2 tablespoons lemon juice Freshly squeezed recommended.
- 1 teaspoon sumac Adds a tangy, lemony depth; optional if unavailable.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Toppings
- 1 cup chopped parsley Flat-leaf preferred.
- 1/2 cup diced red onion Soak briefly in cold water for milder flavor.
- 1/2 cup diced cucumber Seeded if very watery.
- 1/2 cup diced tomatoes Roma or vine-ripened.
- 1/4 cup pitted and chopped black olives Kalamata or other.
- 1/4 cup crumbled feta cheese Omit for vegan version or use a plant-based crumble.
Instructions
Preparation
- Wash the potatoes under cold running water to remove dirt.
- Place whole potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat. Reduce to a simmer and cook for 15-20 minutes, until fork-tender.
- While potatoes cook, whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl. Set aside.
- Drain the potatoes and let them cool until you can handle them safely. Peel if preferred.
- Cut the potatoes into bite-sized cubes.
Mixing
- In a large bowl, combine cubed potatoes, chopped parsley, diced red onion, diced cucumber, diced tomatoes, olives, and feta.
- Pour the dressing over the salad and gently toss to coat without mashing the potatoes.
- Taste and adjust seasoning with more salt, pepper, or lemon as needed.
Serving
- Serve the salad at room temperature or chilled, garnished with extra parsley if desired.
Notes
Refrigerate leftovers for up to 3-4 days. Not recommended for freezing. For firmer cubes, shock the cooked potatoes in ice water before cutting.