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Potato Salad


Ingredients:

For the Salad:

  • 2 pounds (1 kilo or 4-5 large) potatoes
  • 4-5 green onions, chopped
  • 1 medium-sized carrot, grated
  • 1 medium-sized onion (red or white), thinly sliced
  • 4 lettuce leaves (Romaine), chopped
  • ½ cup chopped parsley

For the Dressing:

  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons sumac
  • 1 teaspoon (or less) red chili flakes (pul biber)

Instructions:

  1. Cook the Potatoes:

    • Place the potatoes in a large pot, cover with water, and add a teaspoon of salt.
    • Bring to a boil, then reduce heat to medium-low and partially cover the pot.
    • Cook for 20-30 minutes, or until tender but firm. Test with a fork. If tender, remove from heat; if not, cook for an additional 5-10 minutes.
    • Drain the potatoes and cover them with cold water. Let cool for 3 minutes, then drain again. They can be slightly warm while peeling.
  2. Prepare the Potatoes:

    • Peel and chop the potatoes into large chunks. Transfer to a large bowl.
  3. Add Vegetables:

    • Add the green onions, grated carrot, onion slices, chopped lettuce, and parsley to the bowl with the potatoes.
  4. Prepare the Dressing:

    • In a small bowl, whisk together olive oil, lemon juice, salt, pepper, sumac, and red chili flakes.
  5. Combine and Serve:

    • Pour the dressing over the potato mixture and toss well to combine.
    • Serve immediately or refrigerate until ready to serve.

Notes:

  • Baby Potatoes: Use baby potatoes if preferred and leave their skins on. They cook faster, so check them after 15 minutes.
  • Peeling Tip: Peeling potatoes is easier when they are slightly warm. After draining, let them sit in cold water for 3 minutes before peeling.
  • Egg Option: For a variation, add sliced boiled eggs. Boil 4 eggs for 8 minutes, cool in cold water, peel, slice, and mix into the salad.
  • Storage: Store in an airtight container in the fridge for 3-4 days.

Enjoy your Turkish potato salad!

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