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Turkish Potato Salad (Patates Salatasi) Recipe

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4.1 from 1 review

This traditional Turkish Potato Salad, known as Patates Salatasi, is a refreshing and flavorful side dish featuring tender boiled potatoes mixed with fresh green bell pepper, green onions, parsley, and mint. Dressed with olive oil, lemon juice, sumac, and Aleppo pepper, it offers a vibrant Mediterranean taste that’s perfect for any meal or gathering.

  • Total Time: 38 minutes
  • Yield: 4 servings

Ingredients

Potatoes and Vegetables

  • 3 pounds (about 4 to 5 large) potatoes (Russet for creamier texture or Yukon Gold for firmer texture)
  • 1 green bell pepper, diced
  • 4 green onions, diced
  • 1/3 cup chopped parsley
  • 2 tablespoons chopped fresh mint

Dressings and Seasonings

  • 3 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon sumac
  • 1 teaspoon Aleppo pepper (or red pepper flakes)

Instructions

  1. Boil the Potatoes: Bring a large pot of salty water to a boil. Add the potatoes and boil for 20 to 30 minutes, or until they are fork-tender, ensuring they are cooked through but still hold their shape.
  2. Cool and Prepare Potatoes: Remove the potatoes from the water and allow them to cool completely. Once cooled, peel off the skins and dice the potatoes into large chunks for the salad.
  3. Combine Vegetables: In a large mixing bowl, add the diced potatoes, diced green bell pepper, green onions, chopped parsley, and chopped mint. This mix provides fresh texture and vibrant flavors to the salad.
  4. Add Dressing and Seasonings: Drizzle the olive oil and lemon juice over the potato and vegetable mixture. Sprinkle the sumac, Aleppo pepper, and sea salt evenly on top. These spices add a characteristic tang and subtle heat.
  5. Toss to Combine: Gently toss all the ingredients together until everything is well coated with the dressing and seasonings, ensuring an even distribution of flavors throughout the salad.
  6. Serve: Serve the Turkish Potato Salad immediately to enjoy its fresh, tangy flavors at their best. It can also be chilled for a cold side dish if preferred.

Notes

  • Use Russet potatoes for a creamier salad, or Yukon Gold for a firmer texture depending on preference.
  • If Aleppo pepper is unavailable, substitute with red pepper flakes for a similar mildly spicy flavor.
  • The salad can be prepared a few hours ahead and refrigerated, but toss with dressing just before serving for optimal freshness.
  • To make it vegan and gluten-free, ensure all ingredients are fresh and free from additives.
  • Sumac adds a lemony flavor and can often be found in Middle Eastern spice shops or online if not available locally.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Turkish
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/turkish-potato-salad-patates-salatasi-recipe/