This Turkish potato salad is a vibrant mix of tender potatoes, fresh herbs, and zesty lemon. It’s a delicious side that’s perfect for any meal, adding flavor and color to your plate!
I love how this salad comes together with simple ingredients, and it’s a hit at picnics! Plus, it tastes even better if you let it chill for a bit. Who doesn’t enjoy a refreshing dish on a sunny day?
Ingredients & Substitutions
Potatoes: Waxy potatoes like Yukon Gold are best for this salad. They hold their shape nicely. If you’re in a pinch, you can use red potatoes or even Yukon Golds for a similar effect.
Red Onion: The red onion adds a mild bite and vibrant color. If you want something sweeter, try using Vidalia onions or use green onions for a milder taste.
Fresh Herbs (Parsley & Mint): Fresh herbs bring brightness to this dish. If you don’t have mint, dill or basil could be interesting substitutes. Just adjust according to your taste.
Cherry Tomatoes & Cucumber: These are optional but add freshness. If they’re out of season, feel free to leave them out or use any seasonal vegetables you enjoy, like bell peppers or radishes.
Olive Oil: Extra virgin is ideal for flavor. However, any good quality oil will work. You could even use avocado oil if you want something lighter.
How Do I Ensure My Potatoes Are Cooked Just Right?
Cooking the potatoes correctly is key. Start by adding them to a pot of cold, salted water before bringing it to a boil. This ensures even cooking.
- Cook for 15-20 minutes until fork-tender but not mushy. Try the fork test: it should slide in easily but not crumble.
- Drain the potatoes and let them cool slightly – this makes peeling easier.
- Cube them once they’re cool enough to handle, which can help them keep their shape when mixed with other ingredients.
How to Make Turkish Potato Salad
Ingredients You’ll Need:
For the Salad:
- 1.5 pounds (about 700 grams) waxy potatoes
- 1 small red onion, thinly sliced
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 1 cup cherry tomatoes, halved (optional)
- 1/2 cucumber, diced (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika (preferably sweet)
- Salt and pepper to taste
How Much Time Will You Need?
This Turkish Potato Salad takes about 25-30 minutes to prepare. You’ll spend around 15-20 minutes boiling the potatoes and a few minutes mixing the salad and dressing. Then, let it sit for about 10-15 minutes before serving. A simple and refreshing dish!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the waxy potatoes in a large pot of salted water. Bring it to a boil and cook the potatoes until they are tender, which should take about 15-20 minutes. Be sure not to overcook them; they should hold their shape well. Once they’re done, drain the water and allow the potatoes to cool for a bit. When they’re cool enough to handle, peel and cut them into cubes.
2. Combine the Salad Ingredients:
In a large mixing bowl, add your warm potato cubes, thinly sliced red onion, chopped parsley, and mint. If you’re using them, also toss in the halved cherry tomatoes and diced cucumber. Mix these ingredients gently to avoid breaking the potato pieces.
3. Make the Dressing:
In a separate small bowl, whisk together the olive oil, lemon juice, red wine vinegar, paprika, salt, and pepper. Mix until everything is well combined and you have a smooth dressing.
4. Dress the Salad:
Pour the dressing over the potato salad mixture. Gently toss everything together until all the ingredients are nicely coated with the dressing. Take your time with this step to ensure even flavor throughout the salad.
5. Let it Sit:
Now, let the salad sit for about 10-15 minutes. This helps the flavors blend together beautifully. Before serving, taste and adjust the seasoning if needed.
6. Serve:
You can serve the salad slightly warm or at room temperature. For a nice touch, consider garnishing with a few additional herbs. Enjoy your delicious Turkish Potato Salad!
## FAQ
Can I Use Other Types of Potatoes?
Yes! While waxy potatoes are recommended for their texture, you can also use Yukon Gold or red potatoes. Just be mindful that starchy varieties like Russet may become too mushy when boiled.
How to Store Leftover Potato Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you find the salad a bit dry after storing, add a splash of olive oil or a squeeze of lemon juice to freshen it up when serving!
Can I Make This Salad Ahead of Time?
Absolutely! You can make the salad a few hours or even a day in advance. Just make sure to keep it covered in the fridge, and give it a gentle toss before serving to redistribute the dressing.
What Are Some Good Substitutes for Ingredients?
If you don’t have red wine vinegar, white wine vinegar or apple cider vinegar will work just as well! For a twist, try adding capers or olives for a briny kick. Feel free to get creative with additional vegetables like bell peppers or radishes!
