Description
A refreshing Turkish potato salad made with tender baby potatoes, fresh herbs, lemon juice, and aromatic spices like sumac and Aleppo pepper.
Ingredients
- 3 lbs baby potatoes
- 4 green onions, chopped
- 1/3 cup parsley, chopped
- 1 tablespoon fresh mint, finely chopped
- 2–3 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- 1 teaspoon sea salt (adjust to taste)
- 1 teaspoon sumac
- 1 teaspoon Aleppo pepper
Instructions
- Wash and cut baby potatoes into bite-sized pieces.
- Place potatoes in a pot, cover with salted water, and bring to a boil.
- Cook for 15–20 minutes until fork-tender, then drain.
- Chop green onions, parsley, and mint.
- Transfer warm potatoes to a large bowl.
- Add chopped herbs, olive oil, and lemon juice.
- Sprinkle in salt, sumac, and Aleppo pepper.
- Gently toss to combine without breaking the potatoes.
- Taste and adjust seasoning if needed.
- Serve at room temperature or slightly warm.
Notes
- Use waxy potatoes for best texture.
- Mix while potatoes are warm to absorb flavors better.
- Adjust lemon juice for extra tanginess.
- Handle gently to avoid breaking potatoes.
- Best served fresh or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
