Patates Salatasi – Turkish Potato Salad Recipe
Patates Salatasi is a classic Turkish potato salad featuring tender boiled potatoes combined with fresh vegetables like green onions, grated carrot, sliced onion, romaine lettuce, and parsley. Tossed in a zesty dressing made from olive oil, lemon juice, sumac, and chili flakes, this salad offers a vibrant, refreshing side dish perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
For the Salad:
- 2 pounds potatoes
- 5 stalks green onions, chopped
- 1 medium carrot, grated
- 1 medium onion (red or white), thinly sliced
- 4 leaves Romaine lettuce, 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 red chili flakes (pul biber)
Instructions
- Cook the Potatoes: Place the potatoes in a large pot and cover with water. Add 1 teaspoon salt. Bring to a boil, then reduce heat to medium-low and partially cover. Cook for 20-30 minutes, testing with a fork after 20 minutes until potatoes are tender but not too soft. Drain the potatoes and rinse under cold water for 3 minutes, then drain again.
- Prepare the Potatoes: Peel the slightly warm potatoes and chop them into large chunks. Transfer to a large mixing bowl.
- Add Vegetables: Add chopped green onions, grated carrot, thinly sliced onion, chopped romaine lettuce, and chopped parsley to the bowl with the potatoes.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, sumac, and red chili flakes until well combined.
- Combine and Serve: Pour the dressing over the potato and vegetable mixture. Toss everything gently but thoroughly to combine. Serve immediately for best freshness.
Notes
- You can use baby potatoes with skins on; cooking time will be shorter—check at 15 minutes.
- Peeling potatoes is easier when they are slightly warm. After draining, soak in cold water for 3 minutes before peeling.
- Always taste and adjust salt before serving.
- For a variation, add 4 boiled eggs: boil eggs for 8 minutes, cool, peel, slice, and mix into the salad.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
