Description
Creamy and tangy, Turkish Potato Salad is a vibrant dish that combines velvety potatoes with crunchy vegetables and fresh herbs. Enhanced by zesty lemon, this easy recipe is perfect for busy weeknights or gatherings. Its stunning colors and delightful textures make it a showstopper at any meal. Customize it with your favorite veggies for a personal twist, making it a versatile side that pairs beautifully with barbecues or picnics. Experience the nostalgia of family gatherings with every delicious bite of this beloved classic.
Ingredients
- 2 pounds potatoes, starchy varieties like russets or Yukon Golds
- 1 medium red onion
- 1 cucumber, smaller varieties like Persian
- 1/2 cup fresh dill
- 1 large lemon, juiced
- 3 tablespoons extra virgin olive oil
- salt, to taste
- pepper, to taste
Instructions
- Wash about two pounds of potatoes under cool running water.
- Place the potatoes in a large pot filled with cold water and add a pinch of salt.
- Bring the water to a boil over medium-high heat, then reduce to simmer until fork-tender (about 15-20 minutes).
- Drain the potatoes and let them cool slightly before peeling.
- Chop one medium red onion finely.
- Dice one cucumber into bite-sized pieces and set aside in a large mixing bowl.
- In a small bowl, whisk together the juice of one large lemon, three tablespoons of extra virgin olive oil, salt, and pepper to taste.
- Once the potatoes are cool enough to handle but still warm, chop them into cubes and gently fold them into the bowl with onions and cucumbers.
- Drizzle the dressing over the potato mixture.
- Finely chop about half a cup of fresh dill and sprinkle it on top of the potato mixture.
- Gently stir everything together until well combined, being careful not to mash the potatoes.
- Cover the salad and chill before serving.
Notes
Storage: Store the Turkish potato salad in an airtight container in the refrigerator for up to 3 days. If possible, keep the dressing separate until ready to serve to maintain the salad’s freshness and texture.
Reheating: This salad is best served cold or at room temperature. If you prefer a warm version, gently reheat the potatoes before mixing them with the other ingredients, but avoid reheating the entire salad as it may affect the flavors and textures.
Serving: Serve the Turkish potato salad as a refreshing side dish at barbecues, picnics, or family gatherings. It pairs well with grilled meats and can be garnished with additional fresh dill for an appealing presentation.
Chef’s Tip: For added flavor, consider incorporating other ingredients like chopped bell peppers or olives. Adjust the seasoning to your taste and experiment with different herbs, such as parsley or mint, for a unique twist on this classic dish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad Healthy
- Method: Kochen
Nutrition
- Calories: 220 kcal
- Sugar: 0
- Sodium: 300mg
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 0
- Protein: 4g
- Cholesterol: 0