This Turkish potato salad is bright, herby, and completely different from the mayo-heavy versions most of us grew up with. Tender potatoes get tossed with olive oil, fresh lemon juice, parsley, mint, and a sprinkle of sumac that adds this gorgeous tangy-red color. It's the kind of dish that tastes like sunshine and feels light enough for a summer picnic but cozy enough to serve alongside your favorite dinner recipes.
I first tasted patates salatası at a friend's Turkish dinner party, and I couldn't stop going back for more. The potatoes were still warm, the herbs were so fragrant, and that hit of lemon made everything taste fresh and alive. When I asked for the recipe, she laughed and said it was the easiest thing she makes. She was right. Now I keep coming back to it whenever I want something simple, satisfying, and a little different from the usual potato salad routine. It pairs beautifully with dishes like Easy Mozzarella Stuffed Meatballs or even a cozy bowl of Easy Sweet Potato Soup when you're craving Mediterranean flavors.
The Story Behind This Turkish Potato Salad
My neighbor Mia brought over a big bowl of this salad last summer during a backyard cookout, and my daughter Emma practically planted herself next to it. She kept sneaking bites with her fingers when she thought no one was looking, and when I asked her what she was doing, she just grinned and said, "Mom, it tastes like lemon and something sparkly." I had no idea what she meant until I tried it myself. That "sparkly" thing was the sumac, which has this tart, almost citrusy flavor that makes everything taste brighter.
Mia told me she learned the recipe from her Turkish grandmother, who always made it for family gatherings. The trick, she said, was to toss everything while the potatoes were still a little warm so the olive oil and lemon juice soaked in. Emma kept asking if we could make it again the next day, and when we did, she insisted on sprinkling the sumac herself. She got a little too enthusiastic and dumped half the jar on top, but honestly? It still tasted amazing. Now it's one of those recipes we make on repeat, especially when we want something light and full of flavor that doesn't require turning on the oven.
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Turkish Potato Salad Ingredients
You only need a handful of simple ingredients to make this authentic Turkish potato salad.
See recipe card below this post for ingredient quantitie
Potatoes: Use Russet for a creamier, softer texture or Yukon Gold if you want the potatoes to hold their shape better. Both work beautifully in this recipe.
Green bell pepper: Adds a fresh, slightly sweet crunch that balances the richness of the olive oil.
Green onions: These bring a mild, slightly sharp flavor without overpowering the herbs.
Parsley: Fresh parsley is essential here. It adds a bright, grassy flavor that makes the whole salad taste alive.
Mint: Just a couple tablespoons of fresh mint give the salad a cool, refreshing note that feels very Mediterranean.
Olive oil: This is your dressing base. Use good quality olive oil since it really comes through in the flavor.
Lemon juice: Freshly squeezed lemon juice adds brightness and balances the richness of the potatoes and oil.
Sea salt: Enhances every flavor and brings everything together.
Sumac: This tangy, slightly fruity spice is what gives Turkish potato salad its signature flavor and beautiful red color.
Aleppo pepper: A mild, slightly smoky chili that adds warmth without too much heat. You can swap in red pepper flakes if you need to.
How To Make Turkish Potato Salad
This warm Turkish Potato Salad comes together quickly with just a few simple steps.
Boil the water: Bring a large pot of salted water to a rolling boil over high heat.
Cook the potatoes: Add the whole potatoes to the boiling water and cook for 20 to 30 minutes, or until they're fork-tender and soft all the way through.
Cool and prep: Drain the potatoes in a colander and let them cool just enough to handle. Peel off the skins and cut the potatoes into large, bite-sized chunks.
Combine ingredients: In a large mixing bowl, toss together the diced potatoes, green bell pepper, green onions, parsley, and mint.
Dress the salad: Drizzle the olive oil and lemon juice over the top, then sprinkle with sumac, Aleppo pepper, and sea salt. Toss everything gently until well combined and the dressing coats all the potatoes.
Serve: Serve the salad immediately while it's still warm, or let it come to room temperature for a more traditional Turkish mezze experience.
Substitutions and Variations
This easy Turkish potato salad is flexible and forgiving, so feel free to adjust based on what you have on hand.
Potatoes: If you don't have Russet or Yukon Gold, red potatoes or fingerlings work well too. Just keep an eye on the cooking time since smaller potatoes cook faster.
Herbs: Swap the mint for dill if that's what you have, or add a little bit of cilantro for a different twist.
Spices: If you can't find sumac, use a little extra lemon zest and a pinch of paprika. For Aleppo pepper, red pepper flakes or a dash of cayenne will work.
Add protein: Toss in some chickpeas or white beans to make this a heartier, more filling meal.
Extra veggies: Diced cucumbers, cherry tomatoes, or radishes would all be delicious additions.
Equipment For Turkish Potato Salad
You don't need any special tools to make this homemade Turkish potato salad.
Large pot: For boiling the potatoes until they're perfectly tender.
Knife and cutting board: To dice the vegetables and chop the fresh herbs.
Colander: For draining the cooked potatoes.
Large mixing bowl: Big enough to toss everything together without making a mess.
Measuring cups and spoons: To keep the dressing balanced and flavorful.
Storage and Make-Ahead Tips
This make-ahead Turkish Potato Salad holds up beautifully in the fridge and actually tastes even better the next day once all the flavors have had time to blend.
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Serve cold or room temp: This salad is delicious straight from the fridge or at room temperature, so there's no need to reheat it.
Make ahead: You can boil and dice the potatoes up to a day in advance. Store them in the fridge and toss with the dressing and herbs right before serving.
Don't freeze: Potatoes don't freeze well in salads since they can get mushy and watery when thawed.
Expert Tips
These little tricks will help you make the most flavorful, perfectly textured Turkish Potato Salad every time.
Salt the water generously: The potatoes absorb flavor while they cook, so don't be shy with the salt in the boiling water.
Dress while warm: Toss the potatoes with the olive oil and lemon juice while they're still warm so they soak up all that flavor.
Use fresh herbs: Dried herbs won't give you the same bright, vibrant taste. Fresh parsley and mint make all the difference.
Don't overcook the potatoes: You want them tender but not falling apart. Check them with a fork around the 20-minute mark.
Serving Suggestions
This Turkish Potato Salad is incredibly versatile and pairs well with so many different meals.
Mezze platter: Serve it alongside hummus, baba ganoush, olives, and warm pita bread for a full Turkish-inspired spread.
Grilled meats: This salad is perfect next to grilled chicken, lamb kebabs, or even a simple steak.
Picnic or potluck: Pack it up in a container and bring it to your next outdoor gathering. It travels well and doesn't need to stay cold.
Light lunch: Enjoy a big bowl on its own with some crusty bread and a side of fresh vegetables.
FAQ
How to make Turkish potato salad?
Boil whole Turkish potato salad until tender, then peel and dice them into chunks. Toss with diced green bell pepper, green onions, fresh parsley, and mint. Dress with olive oil, lemon juice, sumac, Aleppo pepper, and salt. Serve warm or at room temperature for the best flavor.
What do they put on Turkish salad?
Turkish Potato Salad often feature olive oil, lemon juice, and fresh herbs like parsley and mint. Many also include sumac for tanginess and Aleppo pepper for a mild, smoky warmth. The focus is on fresh, simple ingredients that let the natural flavors shine.
What are some common mistakes to avoid when making potato salad?
Overcooking the potatoes until they're mushy, under-salting the cooking water, and dressing the salad when the potatoes are completely cold are the biggest mistakes. Always dress warm potatoes so they absorb the flavors better, and don't be afraid to season generously.
What is the famous potato dish in Turkey?
Turkish Potato Salad is one of the most popular potato dishes in Turkey. It's a simple, herbaceous salad made with olive oil, lemon, and warming spices. Other well-known Turkish potato dishes include kumpir (stuffed baked potatoes) and patates kızartması (fried potatoes).
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Pairing
These are my favorite dishes to serve with Turkish Potato Salad
Turkish Potato Salad
Ingredients
- 4 pounds potatoes russet for creamy texture or yukon gold for firmer bite, peeled after cooking
- 1 large green bell pepper finely diced for crunch
- 5 green onions sliced thin including green tops
- ½ cup fresh parsley chopped finely and loosely packed
- 3 tablespoons fresh mint chopped gently to avoid bruising
- 4 tablespoons olive oil extra virgin for best flavor
- 1½ tablespoons lemon juice freshly squeezed for brightness
- 2½ teaspoons sea salt fine-grain preferred for even seasoning
- 1¼ teaspoons sumac adds tangy, lemony depth
- 1¼ teaspoons Aleppo pepper or mild red pepper flakes for heat
Instructions
- Fill a large pot with water, season generously with salt, and bring it to a rolling boil.
- Add the whole potatoes and cook until a knife slides in easily, about 20–30 minutes.
- Drain the potatoes, let them cool slightly, then peel and cut into large bite-sized pieces
- Place the potatoes in a large bowl along with the bell pepper, green onions, parsley, and mint.
- Drizzle with olive oil and lemon juice, then scatter the salt, sumac, and Aleppo pepper over the top and gently toss to coat.
- Transfer to a serving bowl and enjoy right away while fresh.
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