Patates Salatasi Turkish Potato Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
900 grams potatoes
02 -
5 stalks green onions, chopped
03 -
1 medium carrot, grated
04 -
1 medium onion, thinly sliced
05 -
4 leaves romaine lettuce, chopped
06 -
120 millilitres parsley, chopped
→ For the Dressing
07 -
3 tablespoons olive oil
08 -
Juice of 1 medium lemon
09 -
1 teaspoon salt
10 -
0.25 teaspoon black pepper
11 -
2 teaspoons sumac
12 -
1 teaspoon red chili flakes
# Instructions:
01 -
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, then lower heat to medium-low. Partially cover and cook for 20–30 minutes, checking for tenderness with a fork after 20 minutes. When tender but not overly soft, drain and transfer to cold water for 3 minutes. Drain again and allow to cool slightly.
02 -
Peel the potatoes while slightly warm, then cut into large chunks. Transfer the chopped potatoes to a large mixing bowl.
03 -
Add chopped green onions, grated carrot, thinly sliced onion, chopped lettuce, and parsley to the bowl with potatoes.
04 -
In a separate bowl, whisk together olive oil, lemon juice, salt, black pepper, sumac, and red chili flakes until well combined.
05 -
Pour the dressing over the vegetables and potatoes. Gently toss until all ingredients are evenly coated. Serve immediately.
# Notes:
01 -
For convenience, use baby potatoes and leave the skins on; reduce the boiling time and check doneness after 15 minutes.
02 -
Peeling potatoes is easier when they are slightly warm after cooling briefly in cold water.
03 -
Adjust salt to taste just before serving.
04 -
Optionally, hard-boiled egg slices can be added for extra protein.
05 -
Store in an airtight container in the refrigerator for up to 4 days.