Description
This Turkish Potato Salad is a fresh, zesty twist on a classic, made with tender potatoes, crisp vegetables, briny olives, and a bright lemon dressing. It’s light, flavorful, and perfect for picnics, BBQs, or quick weeknight meals.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup red onion, finely chopped
- 1/2 cup black olives, pitted
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red pepper flakes (or Aleppo pepper)
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 10–12 minutes.
- Drain the potatoes and let them cool slightly.
- In a large bowl, combine the warm potatoes, cherry tomatoes, cucumber, red onion, olives, parsley, and dill.
- In a small bowl, whisk together olive oil, lemon juice, paprika, red pepper flakes, salt, and pepper.
- Pour the dressing over the salad and gently toss until everything is well coated.
- Sprinkle feta cheese on top if using.
- Serve warm or chilled.
Notes
For best flavor, toss the dressing with slightly warm potatoes so they absorb all that goodness.
Swap feta for a dairy-free option to keep it vegan.
Adjust spice level by adding more or less red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Turkish / Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg