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Turkish potato salad Overhead view of Turkish potato salad in a white bowl, featuring tender potatoes mixed with green onions, parsley, spices, and olive oil on a marble background.

Turkish Potato Salad

A bright and comforting Turkish Potato Salad bursting with fresh herbs and citrusy spice.
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: American, Mediterranean, Turkish
Keyword: herbed potato salad, patates salatasi, picnic salad, turkish potato salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 5 minutes
Total Time: 45 minutes
Servings: 8
Calories: 165kcal
Cost: $8

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.
    Top-down view of whole potatoes boiling in a stainless steel saucepan filled with water on a marble countertop, with a gray kitchen towel beside the pot.
  • 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.
    Top-down view of a metal mixing bowl containing boiled potatoes topped with chopped green onions, parsley, red pepper flakes, salt, and olive oil before mixing.
  • 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.
    Overhead view of Turkish potato salad in a white bowl, featuring tender potatoes mixed with green onions, parsley, spices, and olive oil on a marble background.

Notes

This salad tastes like sunshine on a picnic table—fresh herbs, tender potatoes, and a gentle citrus tang. It’s best enjoyed slightly warm or at room temperature, just like it’s served in Turkish homes.

Nutrition

Serving: 180g | Calories: 165kcal (8%) | Carbohydrates: 23g (8%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 780mg (34%) | Potassium: 620mg (18%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 8IU | Vitamin C: 25mg (30%) | Calcium: 4mg | Iron: 6mg (33%)
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