Turkish Potato Salad (Patates Salatasi)

A close-up of a bowl filled with a colorful potato salad. The salad consists of red and yellow potato chunks mixed with chopped herbs, celery pieces, and seasoning. Lemon and parsley are visible in the background.

5 from 4 votes

Turkish Potato Salad (Patates Salatasi)

This easy and flavorful Turkish Potato Salad is made with tender potatoes and a zesty mayo-free dressing. It's the perfect side dish for potlucks, family dinners, or meal prep—and it’s a one-bowl wonder you can whip up in just 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Salad, Side Dish

Cuisine: BBQ, Mediterranean, Middle Eastern

Servings:

Calories: 165kcal

Author: Nadia

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

Expert Tips And 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.

Nutrition