Patates Salatasi – Turkish Potato Salad Recipe
Patates Salatası is a refreshing and flavorful Turkish potato salad featuring tender potatoes tossed with crunchy vegetables and a tangy, spiced dressing made from olive oil, lemon juice, sumac, and red chili flakes. It’s a perfect side dish for any meal, combining vibrant textures and zesty flavors in a wholesome, easy-to-make salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
For the Salad:
- 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
For the Dressing:
- 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
- Cook the Potatoes: Place the potatoes in a large pot and cover with water. Add a teaspoon of salt. Bring to a boil, then reduce heat to medium-low, cover partially, and simmer for 20-30 minutes until potatoes are tender but not too soft. Drain and rinse with cold water, letting them cool for 3 minutes before draining again.
- Prepare the Potatoes: Peel the slightly warm potatoes and chop them into large chunks. Transfer to a large mixing bowl.
- Add Vegetables: To the bowl with potatoes, add the chopped green onions, grated carrot, thinly sliced onion, chopped romaine lettuce, and parsley. Toss gently to combine.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, sumac, and red chili flakes until well blended.
- Combine and Serve: Pour the dressing over the potato and vegetable mixture. Toss thoroughly to coat everything evenly with the dressing. Serve the salad immediately for best freshness and flavor.
Notes
- Using baby potatoes with skins on is an option; reduce cooking time to around 15 minutes and check tenderness early.
- Peeling potatoes while slightly warm is easier; after boiling, soak briefly in cold water before draining again.
- Taste the salad before serving and adjust salt as needed for your preference.
- For variation, add hard-boiled eggs by boiling 4 eggs for 8 minutes, cooling, peeling, slicing, and mixing into the salad.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Keywords: Turkish potato salad, Patates Salatası, Turkish salad, potato side dish, Mediterranean salad, sumac salad, vegetarian salad
