Description
Patates Salatası, a flavorful Turkish potato salad, features tender yellow potatoes tossed with fresh herbs, tangy lemon dressing, and a hint of Aleppo pepper. This vegan and gluten-free side dish is perfect served chilled or at room temperature, making it an ideal make-ahead recipe for picnics or gatherings.
Ingredients
Scale
Salad Ingredients
- 2 pounds yellow potatoes (peeled and cut into bite-sized chunks)
- 1/2 red onion (thinly sliced)
- 4 green onions (sliced)
- 1/2 cup fresh parsley (finely chopped)
- 1/4 cup fresh dill (chopped)
Dressing
- 1 teaspoon Aleppo pepper or paprika
- 1/2 teaspoon sumac (optional)
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Cook the Potatoes: Place the potato chunks in a large pot and cover with cold salted water. Bring to a boil and cook for 10–12 minutes, or until the potatoes are fork-tender but still hold their shape. Drain the potatoes and allow them to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, salt, black pepper, Aleppo pepper, and sumac if using, until combined and emulsified.
- Toss the Salad: In a large mixing bowl, gently combine the warm potatoes with the thinly sliced red onion, sliced green onions, chopped parsley, and dill. Pour the dressing over the salad and toss gently to evenly distribute the flavors.
- Adjust and Rest: Taste the salad and adjust the seasoning with additional salt or spices if needed. Let the salad sit for at least 15–20 minutes before serving to allow the flavors to meld beautifully.
- Serve: Serve the Patates Salatası at room temperature or chilled as a refreshing and vibrant side dish to complement your meal.
Notes
- This salad improves in flavor as it sits, making it excellent for picnics or as a make-ahead meal.
- For an added crunch and texture, try mixing in diced cucumbers or chopped boiled eggs.
