Description
Turkish Potato Salad (Patates Salatasi) is a vibrant and flavorful salad featuring tender boiled potatoes combined with fresh green bell pepper, green onions, parsley, and mint. Dressed with olive oil, lemon juice, and a tangy sprinkle of sumac and Aleppo pepper, this salad offers a bright and refreshing side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 3 pounds (about 4 to 5 large) potatoes (Russet for creamier texture or Yukon Gold for firmer texture)
Vegetables and Herbs
- 1 green bell pepper, diced
- 4 green onions, diced
- 1/3 cup chopped parsley
- 2 tablespoons chopped fresh mint
Dressings and Seasonings
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons sea salt
- 1 teaspoon sumac
- 1 teaspoon Aleppo pepper (or red pepper flakes)
Instructions
- Boil Potatoes: Bring a large pot of salty water to a boil, then add the potatoes and boil for 20 to 30 minutes or until fork-tender.
- Cool and Prep Potatoes: Allow the potatoes to cool completely, then peel and dice them into large chunks to maintain a good salad texture.
- Combine Salad Ingredients: In a large mixing bowl, combine the diced potatoes, green bell pepper, green onions, chopped parsley, and fresh mint.
- Dress the Salad: Drizzle the olive oil and freshly squeezed lemon juice over the mixture. Sprinkle the sumac, Aleppo pepper, and sea salt evenly.
- Toss and Serve: Gently toss all ingredients until well combined and coated with the dressing. Serve immediately for best freshness and flavor.
Notes
- Use Russet potatoes for a creamier texture or Yukon Gold for a firmer bite.
- Sumac adds a lemony tang, but you can substitute with a little extra lemon juice in a pinch.
- Aleppo pepper provides mild heat; red pepper flakes can be used as alternatives.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- For an extra touch, garnish with additional fresh herbs before serving.
