Description
This vibrant Turkish Potato Salad offers a delightful medley of tender baby potatoes, crisp cucumber, juicy cherry tomatoes, and finely diced red onion. Crumbled feta cheese adds a creamy, salty counterpoint, while fresh parsley and a bright lemon-infused olive oil dressing tie all the flavors together. The salad presents a refreshing balance of savory and tangy notes, with varying textures that make each bite engaging. It is a perfect side dish or a light main course, showcasing fresh ingredients simply prepared.
Ingredients
- 1.5 lbs baby potatoes, scrubbed
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/4 red onion, finely diced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon sumac (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes depending on size.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, halve or quarter larger potatoes.
- In a large mixing bowl, combine the cooled potatoes, halved cherry tomatoes, diced cucumber, and finely diced red onion.
- In a small bowl, whisk together the olive oil, lemon juice, sumac (if using), salt, and black pepper to create the dressing.
- Pour the dressing over the potato mixture and gently toss to coat all ingredients evenly.
- Add the crumbled feta cheese, chopped fresh parsley, and chopped dill (if using) to the salad. Gently toss again to combine without breaking up the feta too much.
- Taste and adjust seasoning as needed. Serve immediately or chill for at least 30 minutes for flavors to meld.
Notes
* For best flavor, use small, waxy potatoes like new potatoes or fingerlings, as they hold their shape well.
* Allowing the potatoes to cool slightly before dressing helps them absorb the flavors better without becoming mushy.
* This salad can be prepared a few hours in advance and stored in the refrigerator. Add fresh herbs just before serving for optimal freshness.
* For an extra layer of flavor, toast a few pine nuts and sprinkle them over the salad before serving.
* Adjust the amount of lemon juice and olive oil to your preference for a tangier or richer dressing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280
- Fat: 15g
- Carbohydrates: 30g
- Protein: 8g