Turkish Potato Salad Recipe | No Mayo, Fresh & Light

Описание: This is our Turkish potato salad, Patates Salatasi.

Fresh, light, and without mayo, it’s one of the dishes we always make for picnics or potluck parties.
In this video, we show how to make Turkish potato salad step by step, using simple ingredients like potatoes, fresh herbs, and a lemony olive oil dressing.

This is a traditional Turkish potato salad that’s easy to make and perfect as a side dish or for a meze table.

You can make it with eggs if you like, or keep it without eggs for a vegan version. Both ways work beautifully.

If you’re looking for an easy, no-mayo potato salad with fresh flavors, this Turkish version is a great one to try.

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Ingredients
For the Salad:
2 pounds (900 g) potatoes
5 stalks green onions chopped
1 medium carrot grated
1 medium onion red or white, thinly sliced
4 leaves lettuce Romaine, chopped
½ cup parsley chopped
For the Dressing:
3 tablespoons olive oil
1 medium lemon juiced
1 teaspoon salt
¼ teaspoon black pepper
2 teaspoons sumac
1 teaspoon Turkish red chili flakes (pul biber) or any other chili flakes

Instructions:
Cook the Potatoes: Put the potatoes in a large pot. Fill the pot with water until all the potatoes are covered. Sprinkle a teaspoon of salt over the potatoes. Bring the water to a boil, then reduce the heat to medium-low. Partially cover the pot and cook for 20-30 minutes. After 20 minutes, check the potatoes with a fork. If they are tender, remove them from the heat. If still firm, continue cooking for another 5-10 minutes or until tender but not too soft. Drain the potatoes and cover them with cold water. Let them cool for 3 minutes, then drain again. The potatoes can be slightly warm while peeling.
Prepare the Potatoes: Peel the potatoes and chop them into large chunks. Transfer the chopped potatoes into a large bowl.
Add Vegetables: Add green onions, grated carrot, onion slices, chopped lettuce leaves, and parsley to the bowl with the potatoes.
Prepare the Dressing: In a small bowl, mix olive oil, lemon juice, salt, pepper, sumac, and red chili flakes to make the dressing.
Combine and Serve: Pour the dressing over the potato salad. Toss well to combine. Serve immediately.
Optional: You can make Turkish potato salad with eggs if you want. Fill a saucepan with water and bring it to a boil. Place 4 eggs in it and reduce the heat slightly. Cook for 8 minutes, then drain and pour cold water over them. Let them cool for a few minutes, then peel and slice them. Add the sliced eggs to the potato salad.


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