This easy and flavorful Turkish Potato Salad (known as Patates Salatası in Turkey) is the perfect side dish for summer BBQs, picnics, or meal prep. Made with tender potatoes, fresh herbs, and a zesty, mayo-free dressing, it's a light, Mediterranean potato salad that's light, bright, and full of bold flavor. And the best part? You can throw it together in just 30 minutes!
I grew up in a kitchen where olive oil, lemon juice, and fresh herbs were the go-to for dressing just about everything-salads, roasted veggies, grilled meats, you name it. Sumac was one of those spices I learned to use early on, its bright, citrusy flavor brings dishes like this potato salad to life. This salad isn't just a recipe for me; it's a piece of my childhood, a taste of the Mediterranean-style cooking I love sharing with you here.
If you've tried my Turkish Labneh or Arabic Hummus, you know how much I love these bold, fresh flavors, and this potato salad is no different.
What I really love about this dish is that it's perfect for people who aren't big on mayo-based salads. It's light, refreshing, and holds up beautifully on a hot day, no worries about it spoiling in the sun. Whether you're serving it at a family BBQ, packing it up for a picnic, or meal prepping for the week, it's an easy side dish that's easy, reliable, and downright delicious.
If you are looking for more potato salad recipes, check out my Classic Potato Salad, Potato Salad With Spring Onions, and Smashed Potato Salad.
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Why You'll 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.
- 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 mayo-laden salads, this dish offers a refreshing and light option that is perfect for warm weather.
Ingredients You'll Need
- Baby Potatoes: I like using a mix of red and yellow baby potatoes, but Yukon Golds also work well. They hold their shape after boiling and have a creamy texture. If they're on the larger side, just cut them into bite-sized pieces.
- Green Onions: You'll use both the white and green parts. They add a mild onion flavor without overpowering the salad and give a nice pop of color.
- Fresh Parsley: Flat-leaf parsley (also called Italian parsley) is more flavorful than the curly variety. It adds a fresh, slightly peppery note that works really well here.
- Fresh Mint: Mint adds a bright, cooling flavor that makes the whole dish pop. I highly recommend using fresh mint-dried just doesn't do the same job in this salad.
- Extra Virgin Olive Oil: This is one of the key flavor components, so use a good-quality extra virgin olive oil. It adds richness and that classic Mediterranean taste.
- Fresh Lemon Juice: Always go with freshly squeezed lemon juice. It adds the kind of brightness that bottled lemon juice just can't match.
- Sea Salt: I recommend using sea salt, kosher salt, or Celtic salt. These types of salt have a cleaner flavor and season the potatoes more evenly.
- Sumac: If you've never cooked with sumac, this is a great place to start. It's a tangy, slightly citrusy spice commonly used in Middle Eastern and Mediterranean dishes, and it brings a lot of life to this salad. If you don't have sumac, you can try adding a little lemon zest and a pinch of paprika for a similar vibe, though sumac has a unique tang that's worth seeking out.
- Aleppo Pepper: This adds a mild, warm heat with a hint of smokiness. If you can't find it, crushed red pepper flakes are a decent substitute, though the flavor won't be quite the same.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Yogurt Twist: For a creamy texture, add a dollop of thick Greek yogurt to the dressing. This will add a luscious texture and additional tang to the salad. You could also add a dollop of my Lemon Yogurt Dill Sauce.
- Veggies: Play around with adding additional veggies to this dish. You could add red onion or red peppers.
- Herb It Up: Add additional herbs like fresh dill, or cilantro for an extra fresh kick!
- Cheesy: Crumble some tangy feta cheese over the salad for a creamy and salty twist.
- Sweet Treat: Add a handful of pomegranate seeds to the mix for a little 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.
- Olives: You can add kalamata olives or green olives which would be a nice addition to this dish.
How To Make Turkish Potato Salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Wash and chop your potatoes into bite-sized pieces. Place them in a pot of salted, cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. While the potatoes are cooking, chop the green onion, parsley, and mint and set aside.
Step 2. Once the potatoes are done, drain them well and add them to a large bowl.
Step 3. While still warm, toss the cooked potatoes with olive oil, lemon juice, sea salt, sumac, and Aleppo pepper. Add the chopped herbs and gently mix.
Step 4. Taste and adjust seasoning. Add more lemon, salt, or sumac to suit your preference. Let the salad cool to room temperature, then serve or refrigerate.
Nadia's Expert Tips And Notes
- Chop Before You Boil: So you're not trying to cut hot, steamy potatoes later. It's just easier and way less fussy.
- Don't Overcook: Fork-tender is perfect-any softer and they'll fall apart when you mix everything together.
- Let It Rest: This salad loves to marinate-let it chill for at least an hour (or overnight) before serving. The flavor gets even better.
- High-Quality Olive Oil Makes a Difference: Don't skimp here-this is where the flavor really shines.
What To Serve With Turkish Potato Salad
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. Here are some ideas for what to serve this salad with.
- Grilled Meats & Fish: I love pairing this side dish with Smoked Burgers, Smoked Hot Dogs, Smoked Whole Chicken, Traeger Grilled Salmon, or BBQ Grilled Chicken.
- BBQ Classics: Serve alongside your favorite BBQ side dishes like Traeger Baked Beans, Smoked Asparagus, Dairy Free Deviled Eggs, or Creamy American Coleslaw.
- Middle Eastern Spread: Create a Middle Eastern spread by pairing it with Arabic Hummus, Turkish Labneh, and your favorite kabobs.
Storage And Reheating
- Storage: Store the salad in an airtight container in the refrigerator for 3-4 days.
- Reheating: There is no need to heat this dish, but I would recommend taking it out of the fridge 15-30 minutes before serving to take off some of the chill.
Recipe FAQs
I recommend using a potato that will hold its shape well once cooked. Either Yukon Gold, red-skinned potatoes, or yellow potatoes would be a great choice. 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 typically served cold or at room temperature. The flavors of the salad meld together beautifully when allowed to chill in the refrigerator. As a side note, since this is no mayo potato salad, it can sit out at room temperature.
Yes! Just add some extra Aleppo pepper, or red chili flakes to kick up the heat.
It's a traditional Turkish potato salad made with olive oil, lemon juice, herbs, and spices-no mayo here! Light, tangy, and perfect for warm weather.
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Turkish Potato Salad (Patates Salatasi)
Ingredients
- 3 lbs Baby Potatoes
- 4 Green Onions chopped
- ⅓ cup Chopped Parsley
- 1 tablespoon Fresh Mint
- 2-3 tablespoon Extra Virgin Olive Oil
- ½ Lemon juiced
- 1 teaspoon Sea Salt adjust to taste
- 1 teaspoon Sumac
- 1 teaspoon Aleppo Pepper
Instructions
- 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 fork tender (approximately 15-20 minutes). While the potatoes are cooking chop the green onion, parsley, and mint and set aside.
- Once the potatoes are done, drain them well and add them to a large bowl.
- To the potatoes add the chopped herbs, olive oil, lemon juice, sea salt, sumac, and Aleppo pepper, then gently toss to combine.
- Taste the potato salad and adjust seasonings as needed. You may want to add a little bit more lemon juice for additional zing, or more salt, depending on your taste buds. Allow the salad to cool and serve at room temperature.
Notes
- Chop Your Potatoes: For easier handling, chop your potatoes into bite-sized 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: The potatoes must hold their shape in this dish, so ensure you cook them 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: Allow the salad to marinate in the dressing overnight for an even more intense flavor. This will infuse the potatoes with a ton of flavor.
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