Turkish Potato Salad
This vibrant and flavorful salad is a staple in Turkish cuisine, usually offered as meze (tapas) style.
Ingredients
- 6 Small/Medium Potatoes
- 4 Medium Carrots
- Parsley
- Scallion
- 1/4 cup Olive Oil
- 1 Lemon
- Sumac
- Crushed Red Pepper
- Salt
- Red Pepper Powder
Instructions
Prepare the Potatoes:
- Peel and cut the potatoes into evenly sized chunks.
- Boil in salted water until tender but still firm (a fork should go in easily but the potatoes should not be mushy).
- Drain the potatoes and let them cool slightly.
Prepare the Vegetables:
- Peel and shred the carrots.
- Chop the fresh parsley and scallions finely.
Combine Ingredients:
- In a large mixing bowl, add the cooled, boiled potatoes.
- Add the shredded carrots, chopped parsley, and chopped scallions.
- Into the same bowl, add lemon juice, olive oil, sumac, red pepper flakes, and red chili powder. Adjust the quantities to taste.
- Season with salt.
Mix the Salad:
- Gently toss everything together until well combined. Be careful not to mash the potatoes; fold gently to coat evenly.
Chill and Serve:
- Refrigerate the salad for at least an hour to let the flavors meld.
- Serve chilled or at room temperature.