Name: Patates Salatasi – Turkish Potato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Turkish
Ingredients: 2 pounds potatoes; 5 stalks green onions, chopped; 1 medium carrot, grated; 1 medium onion (red or white), thinly sliced; 4 leaves romaine lettuce, chopped; ½ cup parsley, chopped; 3 tablespoons olive oil; 1 medium lemon, juiced; 1 teaspoon salt; ¼ teaspoon black pepper; 2 teaspoons sumac; 1 teaspoon red chili flakes (pul biber)

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Introduction

Patates Salatasi, or Turkish Potato Salad, is a vibrant and refreshing side dish that combines tender potatoes with fresh vegetables and a zesty lemon and sumac dressing. It’s a perfect accompaniment to grilled meats or as a light, flavorful salad on its own.

The dish shows a white speckled bowl filled with a colorful potato salad. The bottom layer is chunky, boiled potato pieces, pale yellow with a soft, slightly crumbly texture. Mixed throughout are thin strips of bright orange shredded carrots and thin slices of purple-red onion, adding sharp color contrast. Green leafy herbs and greens are scattered evenly, providing fresh green accents. Two wooden salad serving spoons rest inside the bowl on the right side. The bowl is placed on a white marbled surface with a grey striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds potatoes
5 stalks green onions, chopped
1 medium carrot, grated
1 medium onion (red or white), thinly sliced
4 leaves Romaine lettuce, chopped
½ cup parsley, chopped
3 tablespoons olive oil
1 medium lemon, juiced
1 teaspoon salt
¼ teaspoon black pepper
2 teaspoons sumac
1 teaspoon red chili flakes (pul biber)

Instructions

Step 1: Cook the potatoes by placing them in a large pot filled with enough water to cover. Add a teaspoon of salt, bring to a boil, then reduce to medium-low heat. Partially cover the pot and simmer for 20-30 minutes until tender but not too soft. Drain and rinse with cold water, then drain again.
Step 2: Peel the slightly warm potatoes and chop into large chunks. Transfer to a large bowl.
Step 3: Add the chopped green onions, grated carrot, sliced onion, chopped lettuce, and parsley to the potatoes.
Step 4: In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, sumac, and red chili flakes to make the dressing.
Step 5: Pour the dressing over the salad and toss gently to combine. Serve immediately.

Tips & Variations

You can use baby potatoes with skins on for a rustic texture; just reduce cooking time and check for tenderness after 15 minutes.
Peel the potatoes while they are still slightly warm for easier peeling.
For added protein, include sliced hard-boiled eggs by cooking 4 eggs for 8 minutes, cooling, peeling, and slicing before mixing into the salad.
Always taste and adjust salt before serving for the perfect balance.

Storage

Store the potato salad in an airtight container in the refrigerator for 3 to 4 days. For best flavor and texture, consume within this time. If reheating, it’s best served cold or at room temperature, as heating may soften the vegetables.

How to Serve

A white speckled bowl filled with a colorful potato salad made of soft, light yellow potato chunks mixed with thin purple onion rings, bright orange shredded carrots, and fresh green herbs. The salad layers show mixed textures with tender potato pieces, crunchy onion slices, and leafy greens evenly distributed. Two smooth, wooden salad spoons rest inside the bowl, contrasting with the fresh vegetables. The bowl sits on a white marbled surface with part of a dark cloth in view. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, waxy potatoes like Yukon Gold or red potatoes work well because they hold their shape after cooking. Avoid floury potatoes as they can become mushy.

What if I don’t have sumac?

If sumac is unavailable, you can substitute with a small amount of lemon zest or a splash of vinegar for tartness, though the flavor will be slightly different.