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–+ servings
Turkish Potato Salad

Delicious Turkish Potato Salad Your New Favorite Side Dish

This Turkish Potato Salad is a delightful fusion of flavors and textures that elevates the humble potato, making it perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: Turkish
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 medium starchy potatoes Russets for a fluffy texture
  • 0.5 large red onion Finely diced
  • 2 medium carrots Grated or diced
For the Dressing
  • ⅓ cup olive oil Brings richness and depth
  • 1 large lemon Juiced
  • 1 tablespoon Dijon mustard Provides tangy zest
For the Garnish
  • 1 handful fresh parsley Chopped
  • 0.5 cup Kalamata olives Pitted
  • to taste salt Essential seasoning
  • to taste pepper Essential seasoning

Equipment

  • large pot
  • Colander
  • mixing bowl
  • Knife
  • Cutting Board

Method
 

Instructions
  1. Wash and peel the potatoes, then cut them into cubes. Boil in salted water for 15-20 minutes until tender.
  2. Finely dice the red onion and grate or dice the carrots. Soak the onion in cold water for 10 minutes.
  3. In a bowl, whisk together olive oil, lemon juice, and Dijon mustard. Season with salt and pepper.
  4. Combine cooled potatoes with prepared onion and carrots. Pour dressing over and gently toss to coat.
  5. Chop parsley and pit olives. Sprinkle over potato mixture and gently fold in.
  6. Cover and let chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 150mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

This salad is adaptable for vegetarians and vegans. Allow flavors to meld by chilling before serving.

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