Description
This Turkish Potato Salad offers a refreshing and vibrant twist on the classic potato salad with the bright flavors of lemon, fresh herbs, and olives. Perfect as a light side dish or appetizer, it combines tender potatoes with crisp vegetables and a zesty olive oil dressing for a delicious Mediterranean-inspired experience.
Ingredients
Scale
Potatoes
- 2 pounds potatoes
Dressing
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables & Herbs
- 1/2 cup chopped fresh parsley
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh dill
- 1/4 cup pitted black olives, sliced
Instructions
- Boil Potatoes: Place the potatoes in a large pot with salted water and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain and Cool: Drain the potatoes and allow them to cool slightly. Once cool enough to handle, peel the potatoes and dice them into bite-sized pieces.
- Prepare Dressing: In a large mixing bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
- Combine Ingredients: Add the diced potatoes, chopped parsley, diced red onion, diced cucumber, chopped dill, and sliced black olives into the bowl with the dressing.
- Toss Salad: Gently toss all the ingredients together to evenly coat the potatoes and vegetables with the dressing.
- Chill Before Serving: Cover the salad and refrigerate it for at least 30 minutes to let the flavors meld and the salad to chill before serving.
Notes
- To speed cooling, drain potatoes in a colander and rinse briefly with cold water.
- Adjust lemon juice and salt to taste for brighter or milder flavors.
- This salad is best served chilled but can be brought to room temperature if preferred.
- Feel free to add a sprinkle of feta cheese for a richer taste, if desired.
- Use waxy potatoes like Yukon Gold for creamier texture that holds shape well.
