Turkish Potato Salad (Patates Salatasi)

This Turkish Potato Salad (patates salatasi) is bursting with freshness and full of texture. It’s a harmonious blend of potatoes, herbs, and a zesty dressing, and no mayo required! This traditional Turkish potato salad is an easy yet delicious side dish, that is sure to impress your taste buds and those of your family or guests.

Turkish Cuisine

Turkish dishes such as Turkish Labneh, have captured the hearts of food enthusiasts across the globe. With a harmonious blend of Mediterranean, Middle Eastern, and Central Asian influences, Turkish cuisine offers an explosion of flavors that make each bite an unforgettable experience.  

For more potato salad recipes check out my Classic Potato Salad, Potato Salad With Spring Onions, and Smashed Potato Salad.

Why You Will Love This Recipe

• Easy to Make: The simplicity of the recipe makes it accessible to both seasoned cooks and beginners in the kitchen. It's a dish that anyone can prepare and feel proud of.
• Healthy and Nutritious: Potatoes are packed with vitamin C and potassium, making this a wholesome and nutritious side dish.
• Customizable: With the freedom to add personal twists and variations, you can totally make the salad you own.
• Refreshing and Light: In contrast to heavy and calorie-laden dishes, Turkish Potato Salad offers a refreshing and light option that is perfect for warm weather or as a side dish during heavy meals.

Turkish Potato Salad 

This Turkish Potato Salad has become a staple in our household. The ingredients are simple yet flavorful and come together in perfect harmony. 

While the potato is the star of the show, the dressing is where the magic truly unfolds. A delicious blend of extra-virgin olive oil, lemon juice, fresh herbs, spices, salt, and black pepper imbues the salad with a burst of flavor.

Ingredients

• Baby Potatoes: I love using a mixture of red and yellow baby potatoes. You can also use Yukon gold potatoes, which also work well. They are larger than baby potatoes, so you will have to chop them into smaller bite-sized pieces.
• Green Onions/Spring Onions: You will use both the green and the white part of the green onions.
• Parsley: Fresh parsley. Italian leaf parsley is ideal as it contains far more flavor than the curly variety.
• Mint: Fresh mint. While it's tempting to use dried herbs, I highly recommend using fresh herbs in this salad.
• Extra Virgin Olive Oil: If you don't have extra virgin olive oil, you can use avocado oil, however, it won't be as flavorful. You really want to use a good quality extra virgin olive oil, as it provides so much flavor to this dish.
• Lemon Juice: You really want to use freshly squeezed lemon juice. Please do not use the lemon juice from the bottle. This is a simple recipe with minimal ingredients so you want to ensure they are of high quality!
• Sea Salt: You will want to use Sea Salt, Kosher Salt, or Celtic salt.
• Sumac: If you haven't had a chance to cook with Sumac, this is your opportunity! Sumac is a popular spice used in Middle Eastern and Mediterranean cooking. Sumac has a tart and tangy flavor, reminiscent of lemon or vinegar, but with a slightly milder and fruitier taste.
• Aleppo pepper: If you don’t have Aleppo pepper, you can substitute it with crushed red pepper flakes, or chilli flakes.

A Step-by-Step Guide to Turkish Potato Salad (patates salatası)

This refreshing potato salad comes together in just a few steps.

1. Wash the potatoes thoroughly, then cut them into bite-size pieces and place them in a large pot of salted cold water. Bring the water to a boil and cook the potatoes until tender but firm (approximately 15-20 minutes). 
2. While the potatoes are cooking chop the green onion, parsley, and mint and set aside.
3. Once the potatoes are done, drain them well and add them to a large bowl.
4. To the potatoes add the chopped herbs, olive oil, lemon juice, sea salt, sumac, and Aleppo pepper, then gently toss to combine.
5. Taste the potato salad and adjust seasonings as needed. You may want to add more lemon juice for additional zing, or more salt, depending on your taste buds.
6. Allow the salad to cool and serve at room temperature. 

Tips And Tricks

Chop Your Potatoes: For easier handling, chop your potatoes into bite sizes pieces before you boil them! It’s not fun to try to chop hot potatoes after they have been cooked.

Don’t Overcook Your Potatoes: It’s important that the potatoes hold their shape in this dish, so make sure you only cook the potatoes until they are fork-tender. If you overcook them, there is a good chance they will become mushy and fall apart when you toss the potato salad.

Let It Marinate: For an even more intense flavor, allow the salad to marinate in the dressing overnight. This will infuse the potatoes and vegetables with the dressing's zesty essence.

Variations

While the traditional Turkish Potato Salad recipe is a delightful classic, don't be afraid to experiment and make it your own.

Yogurt Twist: For a creamy variation, add a dollop of thick Greek yogurt to the dressing. This will add a luscious texture and additional tang to the salad.

Veggies: Play around with adding additional veggies to this dish. You could add red onion or bell pepper.

Herb It Up: Add additional fresh herbs like dill, or cilantro to infuse the salad with their unique aromas.

Cheesy: Crumble some tangy feta cheese over the salad to lend a creamy and salty element.

Sweet Treat: Add a handful of vibrant pomegranate arils to the mix for a burst of juicy sweetness.

Meat Lover: For a meaty twist, try cooking up some smoked bacon, chopping it into thin slices, and then mixing it into the salad for a nice crunch. Additionally, smoked, diced ham would also be wonderful.

What To Serve With Turkish Potato Salad

Turkish Potato Salad is the perfect side dish for almost any occasion. Personally, I love making this potato salad when grilling or attending a BBQ in the summer months, as it can sit out at room temperature for hours. Try serving this Turkish Potato Salad alongside:

• Traeger Smoked Burgers
• Smoked Hot Dogs
• Smoked Whole Chicken
• Traeger Grilled Salmon
• Grilled Chicken
• Grilled Fish
• Grilled Meats

Frequently Asked Questions

What Kind Of Potatoes Are Best For Potato Salad?

When it comes to making potato salad, not all potatoes are created equal. The best potatoes for potato salad are those that hold their shape well after cooking, have a creamy texture, and absorb the flavors of the dressing without becoming mushy. 

Personally Yukon Gold, Red Potatoes, or New Potatoes are my go-to. All 3 varieties hold up well during the cooking process and retain a firm, yet creamy texture.

I’d recommend that you avoid using starchy potatoes, like russet potatoes as they tend to break apart easily during boiling, which can result in a mushy salad. It's best to stick with waxy or all-purpose potatoes that have a firmer texture and are less likely to disintegrate.

Should Turkish Potato Salad Be Served Warm Or Cold?

Turkish Potato Salad is typically served cold or at room temperature. The flavors of the salad meld together beautifully when allowed to chill in the refrigerator, making it a refreshing and delightful dish to enjoy on a warm day. As a side note, since this is no mayo potato salad, it can sit out at room temperature.

How To Serve

Allow the Turkish Potato Salad to cool in the refrigerator, then serve at room temperature, or slightly chilled. If you have prepared the salad in advance, allow it to sit at room temperature for a few minutes before serving to bring out the flavors.

How To Store 

Once this delightful potato salad has cooled, you will want to transfer it to an airtight container and store it in the fridge for 3-4 days.

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