Description
This Turkish Potato Salad offers a delightful and refreshing twist on a classic dish, featuring tender boiled potatoes combined with vibrant fresh herbs and crunchy vegetables, all dressed in a zesty lemon and olive oil vinaigrette. Perfect as a light side dish or a complement to grilled meats, it’s a simple yet flavorful salad that brings the bright, herbaceous flavors of Turkish cuisine to your table.
Ingredients
Scale
Potatoes
- 2 pounds potatoes
Dressing
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables & Herbs
- 1/2 cup chopped fresh parsley
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh dill
- 1/4 cup pitted black olives, sliced
Instructions
- Boil Potatoes: Begin by placing the potatoes in a pot of salted water and boil them until tender, which usually takes about 15-20 minutes. Check doneness by piercing a potato with a fork; it should slide in easily.
- Peel and Dice: Once cooked, drain the potatoes and allow them to cool slightly. Peel off the skins and dice the potatoes into bite-sized cubes.
- Prepare Dressing: In a large bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined to create a flavorful dressing.
- Combine Ingredients: Add the diced potatoes, fresh parsley, red onion, cucumber, dill, and sliced black olives into the bowl with the dressing.
- Toss Salad: Gently toss all the ingredients together ensuring the dressing coats everything evenly without mashing the potatoes.
- Chill: Place the salad in the refrigerator and chill for at least 30 minutes to allow flavors to meld and to serve refreshingly cold.
Notes
- Use waxy potatoes such as Yukon Gold or red potatoes for best texture.
- Adjust lemon juice and salt to taste for balance.
- You can add a dash of ground cumin for a slightly earthy flavor.
- This salad can be stored covered in the refrigerator for up to 2 days.
- Olives add a briny dimension, but you can omit them for a milder taste.
