Description
Turkish Potato Salad
Ingredients:
For the Salad:
2 lbs (1 kg or 4-5 large) potatoes
4-5 green onions, chopped
1 medium carrot, grated
1 medium onion (red or white), thinly sliced
4 lettuce leaves (Romaine), chopped
½ cup parsley, chopped
For the Dressing:
3 tbsp olive oil
1 lemon, juiced
1 tsp salt
¼ tsp black pepper
2 tsp sumac
1 tsp red chili flakes (or less, to taste)
Directions:
Cook the Potatoes: Boil potatoes in salted water for 20-30 minutes until tender but not too soft. Drain, cover with cold water, and let cool for 3 minutes. Peel and chop into large chunks.
Combine Vegetables: In a large bowl, mix chopped potatoes, green onions, grated carrot, sliced onion, lettuce, and parsley.
Prepare the Dressing: In a small bowl, whisk olive oil, lemon juice, salt, pepper, sumac, and chili flakes.
Assemble the Salad: Pour the dressing over the potato mixture. Toss gently to combine.
Serve: Serve immediately for the best flavor.
Prep Time: 35 minutes
Kcal: 240 per serving
Step-by-Step Guide
1. Cook the Potatoes Perfectly: Place whole, unpeeled potatoes in a large pot of cold, generously salted water. Bring to a boil, then reduce to a simmer. Cook for 20-30 minutes until a knife pierces them with slight resistance. Overcooking leads to mushiness. Immediately drain and cover with very cold water for 3-5 minutes to stop the cooking. Peel while still warm, then chop into 1-inch chunks.
2. Prepare Vegetables: While potatoes cook, thinly slice the red onion and soak in ice water for 10 minutes to mellow its bite. Chop green onions, parsley, and lettuce. Grate the carrot. This prep ensures everything is ready for quick assembly.
3. Emulsify the Dressing: In a small jar or bowl, combine olive oil, fresh lemon juice, salt, black pepper, sumac, and chili flakes. Whisk vigorously or shake the jar until the mixture is fully combined and slightly thickened.
4. Combine and Marinate: In your large serving bowl, add the slightly warm potato chunks. Pour half the dressing over them and toss gently. Let them sit for 5 minutes to absorb the flavors. Then, add all remaining vegetables and the rest of the dressing. Toss gently once more to combine.
Serving Suggestions
This vibrant salad is incredibly versatile. Serve it as a hearty side dish alongside grilled chicken, lamb kebabs, or fish. It’s perfect for picnics and potlucks as it travels well. For a complete light meal, top it with crumbled feta cheese, olives, and canned tuna or chickpeas. Garnish with extra sumac and a drizzle of olive oil just before serving for a beautiful presentation.
How-to Summary
Boil whole potatoes until just tender, cool, peel, and chunk. Prepare all vegetables, soaking sliced red onion to reduce sharpness. Whisk olive oil, lemon juice, and spices to create the dressing. Toss warm potatoes with some dressing first, then add remaining vegetables and the rest of the dressing. Combine gently and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, for up to 24 hours. Combine the dressed potatoes and vegetables, but hold the delicate lettuce and parsley. Cover and refrigerate. Add the fresh greens and an extra squeeze of lemon juice before serving.
What can I use if I don’t have sumac? Sumac has a tangy, lemony flavor. The best substitute is 1 extra tablespoon of lemon juice mixed with a pinch of smoked paprika or za’atar for complexity.
Why are my potatoes falling apart? This is likely due to overcooking. Start checking potatoes at the 20-minute mark and ensure they are firm enough to handle. Cooling them in cold water immediately after boiling is also crucial.
Is this salad vegan? Absolutely. All ingredients are plant-based, making it a perfect vegan and gluten-free side dish.
Can I use a different type of potato? Waxy potatoes like Yukon Gold or red potatoes are ideal as they hold their shape. Avoid very starchy potatoes like Russets, which can become too soft.
Common Mistakes to Avoid
- Overcooking the Potatoes: This is the #1 error, resulting in a soggy, mashed potato salad.
- Adding Dressing to Cold Potatoes: Slightly warm potatoes absorb the dressing’s flavors much better.
- Skipping the Onion Soak: Not soaking the sliced red onion leaves a harsh, overpowering bite.
- Over-mixing: Stir gently to maintain the integrity of the potato chunks and vegetables.
- Using Bottled Lemon Juice: Fresh lemon juice is essential for the dressing’s bright, authentic flavor.
Conclusion
This Turkish Potato Salad is more than a side dish; it’s a flavorful journey with its tangy sumac dressing and fresh, crunchy vegetables. By following the detailed steps and avoiding common pitfalls, you can consistently create a stunning, restaurant-quality salad. Its balance of textures and bold, zesty flavors is sure to become a favorite for everyday meals and special gatherings alike. Enjoy the process and the delicious results!