Turkish Potato Salad
Turkish Potato Salad is a vibrant dish that transforms simple ingredients into a refreshing sensation. Creamy Yukon Gold potatoes blend beautifully with crunchy English cucumbers, zesty lemon juice, and aromatic parsley. Perfect for gatherings or as a light meal, this salad is versatile enough to be served warm or chilled, making it the star of any table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Turkish
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, diced
- 1 cup English cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup lemon juice (freshly squeezed)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Boil the Potatoes: In a large pot of salted water, boil diced potatoes for 10-15 minutes until fork-tender. Drain and let cool.
- 2. Prepare the Dressing: In a bowl, whisk together lemon juice, olive oil, salt, and pepper until combined.
- 3. Chop the Vegetables: While potatoes cool, dice cucumbers and chop red onion and parsley.
- 4. Combine: Gently fold cooled potatoes into the vegetable mix. Pour dressing over the salad and mix carefully.
- 5. Chill (Optional): Refrigerate for at least 30 minutes before serving to enhance flavors.
- 6. Serve: Transfer to a serving dish and drizzle with additional olive oil if desired.
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 210
- Sugar: 2g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding ingredients like boiled eggs or capers for extra flavor. For a smoky twist, sprinkle in some paprika or swap parsley for dill.