Turkish Potato Salad Recipes

TURKISH POTATO SALAD RECIPE (PATATES SALATASı)

Steps:

• Bring a large saucepan of water to the boil and add your potatoes.
• Boil your potatoes for around 15 minutes.
• Do a taste test and if your potatoes are al dente, remove them from the heat, drain and leave to cool.
• Your potatoes will continue to cook as they cool so don't leave them boiling until they are soft otherwise, they will break up later.
• Once cooled, add your potatoes to a large serving bowl and add the onion, peppers & parsley and carefully mix everything together.
• Now sprinkle the chilli flakes and sumac into your potato salad.
• Squeeze the lemon juice all over the salad and drizzle the oil.
• Mix again and serve as part of your meze table or as an accompaniment to meat and fish.

TURKISH HOMEMADE POTATO SALAD (PATATES SALATASI)

Steps:

• Wash the potatoes and place them in a large pot. Fill the pot with water until it covers the potatoes. Add a generous pinch of salt and place the pot over medium high heat.
• Bring the water to boil and let the potatoes cook for about 20-30 minutes until they are fork tender. Drain and let the potatoes cool completely.
• Peel the potatoes and cut them into chunks. Set aside.
• In a large bowl, mix olive oil, Aleppo pepper, sumac and salt. Mix well.
• Add the potatoes to the dressing and stir gently to cover all the potatoes in the dressing.
• Add chopped green onion, parsley, and halved Kalamata olives to the potatoes and stir well.
• Cover and refrigerate for 30 minutes.
• Top with quartered boiled eggs right before serving.

TZATZIKI POTATO SALAD

Steps:

• To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
• Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
• Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.

TURKISH POTATO SALAD

Steps:

• Mix all the ingredients together and refrigerate for at least an hour then serve.

TURKEY POTATO SALAD

Steps:

• Boil potatoes and carrots in their skin until soft, about 15 minute Drain water, and let them cool will they are not too hot to the touch. Boil eggs till they are hard, for about 15 min as well, and let them cool in cold water.
• Meanwhile, dice pickles, turkey meat, parsley, and onion.
• When the potatoes, carrots, and eggs are cold to the touch peel and dice them.
• Mix all ingredients, and dress with Mayo. Enjoy!
• The salad can stay dressed in the fridge for a while of you do not add salt to the mix.