Description
Turkish Potato Salad showcases a delightful blend of creamy potatoes and crunchy vegetables, creating a texture-rich side dish that’s perfect for family gatherings or festive occasions. This Mediterranean classic features sharp red onions and a zesty kick from lemon juice and vinegar, resulting in a well-rounded flavor profile. Its versatility allows for seasonal adaptations, making it a timeless favorite that complements any meal. Ideal for lunch or dinner, this easy recipe is sure to impress with its enticing balance of flavors and textures.
Ingredients
- Potatoes, peeled, quantity unspecified
- Red onion, quantity unspecified
- Cucumber, quantity unspecified
- Bell peppers, quantity unspecified
- Lemon juice, quantity unspecified
- Olive oil, quantity unspecified
- Fresh herbs (parsley or dill), quantity unspecified
- Dijon mustard, quantity unspecified
- Salt, quantity unspecified
- Pepper, quantity unspecified
Instructions
- Place peeled potatoes in a pot of salted water.
- Bring to a boil over medium heat until fork-tender, about 15-20 minutes.
- Finely chop red onion, cucumber, and bell peppers while potatoes cook.
- Soak onions in cold water for about 10 minutes to soften their bite.
- Once cooked, drain potatoes and let them steam dry for a few minutes.
- Allow potatoes to cool slightly to hold their shape.
- Transfer cooled potatoes to a mixing bowl.
- Use a potato masher or fork to mash potatoes until creamy but still chunky.
- In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
- Fold chopped vegetables into the mashed potatoes gently until fully incorporated.
- Refrigerate the salad for at least 30 minutes before serving.
Notes
Storage: Store any leftover Turkish Potato Salad in an airtight container in the refrigerator. It will keep well for up to 3 days. For best flavor, consume within the first 2 days, as the vegetables may lose their crunch over time.
Reheating: This salad is best served cold or at room temperature, so reheating is not recommended. If you prefer it warm, gently warm the mashed potatoes in a microwave without adding the vegetables, then mix in the cold ingredients just before serving.
Serving: Serve the Turkish Potato Salad as a side dish at room temperature or chilled. It pairs well with grilled meats, fish, or as part of a mezze platter. Garnish with additional fresh herbs for an appealing presentation.
Chef’s Tip: To enhance the flavor, consider adding a pinch of smoked paprika or a dash of vinegar to the dressing. Experiment with different herbs, such as mint or chives, to give your salad a unique twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad Healthy
- Method: Kochen
Nutrition
- Calories: 180 kcal
- Sugar: 0
- Sodium: 300mg
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 0
- Protein: 3g
- Cholesterol: 0