Traditional Turkish Potato Salad (Patates Salatası)
A creamy and flavorful potato salad from Turkey, perfect for social gatherings and an excellent side dish for any meal.
Ingredients
Main Ingredients
- 1 kg potatoes Choose waxy potatoes like Yukon Gold for better texture.
- 1 medium onion, finely chopped Adds sweetness and crunch.
- 1 fresh cucumber, diced Provides freshness.
- 2-3 tablespoons fresh dill, chopped Enhances flavor profile.
- 2-3 tablespoons fresh parsley, chopped Adds color and brightness.
- ½ cup Greek yogurt or mayonnaise Base for creamy dressing.
- 3 tablespoons olive oil Provides richness.
- Juice of 1 lemon Adds acidity.
- to taste Salt and pepper Season to your preference.
Instructions
Preparation
- Boil the potatoes in salted water until they are tender but firm, about 15-20 minutes.
- While the potatoes are cooking, finely chop the onion, cucumber, and herbs.
Dressing
- In a large bowl, whisk together the Greek yogurt or mayonnaise, olive oil, lemon juice, and a sprinkle of salt and pepper.
Combine Ingredients
- Once the potatoes are cooked, drain them and let them cool for a few minutes.
- Cut the cooled potatoes into bite-sized pieces and gently fold them into the dressing along with the chopped onions, cucumber, dill, and parsley.
Final Steps
- Check the seasoning and adjust if necessary.
- Let the salad chill in the fridge for at least 30 minutes before serving.
- Serve as a side dish or as part of a mezze spread.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. For best results, do not freeze.