Patates Salatası – Turkish Potato Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Assemble base: Add the warm diced potatoes to the bowl with the herbs and onions, gently folding to combine without breaking the potatoes.
- 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.
- 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.
- 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
