Patates Salatası – Turkish Potato Salad Recipe

Introduction

Patates Salatası, or Turkish Potato Salad, is a fresh and vibrant side dish perfect for any meal. Combining tender potatoes with fragrant herbs and a tangy lemon dressing, it’s a flavorful way to showcase simple ingredients.

Ingredients

• 1 kg potatoes, scrubbed and boiled, peeled and diced
• 1 large red onion, thinly sliced
• 1 small bunch fresh parsley, finely chopped (about 1 cup packed)
• 1/2 bunch fresh mint, finely chopped (about 1/4 cup packed)
• 4 green onions, sliced
• 5 tablespoons extra virgin olive oil
• Juice of 2 lemons (about 3 tablespoons)
• 1 1/2 teaspoons fine salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sumac

Instructions

1. Step 1: Place the scrubbed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just tender when pierced with a fork, about 12 to 15 minutes depending on size.
2. Step 2: Drain the potatoes in a colander and let them cool slightly until they can be handled. Peel if you prefer them skinless, then dice into bite-sized cubes.
3. Step 3: Thinly slice the red onion and green onions. Finely chop the parsley and mint. Place all the prepared herbs and onions into a large mixing bowl.
4. Step 4: Add the warm diced potatoes to the bowl with the herbs and onions, gently folding to combine without breaking the potatoes.
5. Step 5: Drizzle the olive oil and freshly squeezed lemon juice over the potatoes. Sprinkle the salt, black pepper, and sumac evenly across the mixture.
6. Step 6: Toss everything gently using a wide spatula or wooden spoon until the potatoes are evenly coated and the flavors are well distributed.
7. Step 7: Let the salad rest for at least 15 to 30 minutes at room temperature to allow flavors to meld, or chill for 30 minutes if you prefer it cold. Taste and adjust seasoning before serving.

Tips & Variations

• Boil potatoes with their skins on to prevent them from absorbing too much water, peeling after cooling for a better texture.
• Add the dressing while the potatoes are still warm to help them absorb the flavors more fully.
• For best freshness, add delicate herbs like parsley and mint just before serving if preparing ahead of time.
• Sumac can be substituted with a splash of red wine vinegar if unavailable, for a similar tangy flavor.

Storage

Store the Turkish Potato Salad in an airtight container in the refrigerator for up to 3 days. If chilled, allow it to come to room temperature briefly before serving for the best flavor. Re-toss the salad gently before serving if the dressing has settled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this salad?

Yes, waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape well after boiling. Avoid starchy potatoes like Russets as they can become too soft and mushy.

Is sumac essential for the recipe?

Sumac adds a unique tangy flavor traditional to Turkish cuisine, but if you don’t have it, a small amount of lemon zest or a mild vinegar can be used as a substitute.

Patates Salatası – Turkish Potato Salad Recipe

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4.5 from 131 reviews

Patates Salatası is a vibrant Turkish potato salad featuring tender boiled potatoes combined with fresh herbs, red onions, and a zesty lemon-olive oil dressing. This refreshing salad is seasoned with sumac, adding a tangy depth of flavor, making it a perfect side dish for Mediterranean meals or a light, flavorful option on its own.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 1 kg potatoes, scrubbed and boiled, peeled and diced

Vegetables and Herbs

• 1 large red onion, thinly sliced
• 1 small bunch fresh parsley, finely chopped (about 1 cup packed)
• 1/2 bunch fresh mint, finely chopped (about 1/4 cup packed)
• 4 green onions, sliced

Dressing and Seasoning

• 5 tablespoons extra virgin olive oil
• Juice of 2 lemons (about 3 tablespoons)
• 1 1/2 teaspoons fine salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sumac

Instructions

1. Fill and boil: Place the scrubbed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just tender when pierced with a fork, about 12 to 15 minutes depending on size.
2. Drain and cool: Drain the potatoes in a colander and let them cool slightly until they can be handled. Peel if you prefer them skinless, then dice into bite-sized cubes.
3. Prep aromatics and herbs: Thinly slice the red onion, slice the green onions, and finely chop the parsley and mint. Place all prepared aromatics and herbs into a large mixing bowl.
4. Assemble base: Add the warm diced potatoes to the bowl with the herbs and onions, gently folding to combine without breaking the potatoes.
5. Dress the salad: Drizzle the olive oil and freshly squeezed lemon juice over the potatoes, then sprinkle the salt, black pepper, and sumac evenly across the mixture.
6. Toss gently: Using a wide spatula or wooden spoon, toss everything together gently until the potatoes are evenly coated and the flavors are well distributed.
7. Rest and serve: Let the salad rest for at least 15 to 30 minutes at room temperature to allow flavors to meld, or chill for 30 minutes if you prefer it cold. Taste and adjust seasoning before serving.

Notes

• Boil potatoes with their skins on to prevent them from absorbing too much water, and peel after cooling if desired.
• Add the dressing while the potatoes are still warm for better flavor absorption.
• For best freshness, add delicate herbs just before serving if making ahead.
• Store in an airtight container in the refrigerator for up to 3 days.

Keywords: Turkish potato salad, Patates Salatası, lemon potato salad, sumac potato salad, mediterranean salad, healthy potato salad