Description
A bright, herb-forward Turkish potato salad that is quick to prepare, fresh, and full of lemony brightness. This vegan and gluten-free side dish pairs perfectly with grilled meats or mezze spreads, showcasing the vibrant flavors of fresh herbs, tangy lemon, and sumac.
Ingredients
Scale
Salad Ingredients
- 1 kg potatoes, scrubbed
- 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 (scallions), sliced
Dressing
- 5 tablespoons extra virgin olive oil
- Juice of 2 lemons (about 3 tablespoons)
- 1 1/2 teaspoons fine salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sumac (substitute: a light sprinkle of lemon zest and a pinch of smoked paprika if needed)
Instructions
- Boil Potatoes: Place the scrubbed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook the potatoes for 12–15 minutes until they are just tender when pierced with a fork. Drain the potatoes and let them cool sufficiently to handle.
- Dice Potatoes: Once the potatoes are warm but cool enough to touch, dice them into bite-sized cubes for easy mixing and serving.
- Prepare Vegetables and Herbs: Thinly slice the red onion and green onions. Finely chop the fresh parsley and mint to release their flavors and aromas.
- Combine Salad Ingredients: In a large mixing bowl, combine the diced potatoes with the sliced onions, parsley, and mint. This forms the fresh base of your salad.
- Add Dressing and Seasonings: Pour the extra virgin olive oil and freshly squeezed lemon juice over the salad. Sprinkle the salt, black pepper, and sumac evenly on top. The sumac adds a distinctive tangy and slightly fruity flavor.
- Toss Salad: Gently toss all ingredients until the potatoes are evenly coated with the dressing and herbs, ensuring a balanced flavor in every bite.
- Rest or Chill: Allow the salad to rest at room temperature for at least 15 to 30 minutes so the flavors can meld together beautifully. Alternatively, chill the salad in the refrigerator for 30 minutes if a cold salad is preferred.
Notes
- Sumac is essential for authentic tangy flavor but can be substituted with lemon zest and smoked paprika in a pinch.
- Be careful not to overcook the potatoes; they should be tender but still hold their shape.
- This salad tastes even better after resting as the flavors develop over time.
- Perfect accompaniment to grilled meats or as part of a mezze platter.
- For a nuttier flavor, drizzle a bit more olive oil before serving.
