Turkish Potato Salad

Prepared with extra virgin olive oil and abundant fresh herbs instead of mayonnaise, this traditional salad offers a light and wholesome option.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 medium potatoes (680 g) · 524 kcal in the whole recipe
• 4 green onions (60 g) · 19 kcal in the whole recipe
• 1/2 bunch fresh parsley (30 g) · 11 kcal in the whole recipe
• 1/2 bunch fresh dill (20 g) · 9 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 2 tbsp lemon juice (30 g) · 7 kcal in the whole recipe
• 1 tsp salt, black pepper, red pepper flakes, sumac

Method

1. Boil the potatoes in their skins in plenty of water until tender, about 25-30 minutes, then drain and let cool slightly.

   

2. Peel the warm potatoes, dice them into bite-sized cubes, and transfer them to a large salad bowl.

   

3. Finely chop the green onions, parsley, and dill, then add them to the potatoes.

   

4. Drizzle with olive oil, lemon juice, salt, black pepper, red pepper flakes, and sumac, then toss gently without mashing and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.