Turkish Potato Salad with Lemon, Sumac, and Feta Recipe
This vibrant Turkish Potato Salad combines tender boiled potatoes with fresh vegetables, tangy lemon and sumac dressing, savory feta cheese, and briny black olives. A refreshing and easy-to-make side dish, perfect for light lunches or as a complement to grilled meats and mezze platters. The salad offers a delightful balance of textures and Mediterranean flavors, served chilled or at room temperature.
- Prep Time: 0 hours 25 minutes
- Cook Time: 0 hours 20 minutes
- Total Time: 1 hours 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or red-skinned potatoes
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sumac
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Salad Mix-Ins
- 1 cup chopped parsley
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 1/4 cup pitted and chopped black olives
- 1/4 cup crumbled feta cheese
Instructions
- Wash the potatoes: Thoroughly rinse the potatoes under cold running water to remove any dirt or impurities, ensuring they are clean before cooking.
- Boil the potatoes: Place the whole potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender but still hold their shape.
- Prepare the dressing: While the potatoes cook, whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl to create a flavorful dressing. Set it aside.
- Cool and cut the potatoes: Drain the cooked potatoes and allow them to cool slightly until safe to handle. Peel the potatoes if preferred, then cut them into bite-sized cubes.
- Combine salad ingredients: In a large bowl, mix the cubed potatoes with chopped parsley, diced red onion, cucumber, tomatoes, black olives, and crumbled feta cheese for a colorful, textured salad.
- Toss with dressing: Pour the prepared dressing over the salad and gently toss everything together, being careful not to mash the potatoes, ensuring even coating and flavor distribution.
- Adjust seasoning: Taste the salad and add more salt or lemon juice if needed to balance the flavors to your preference.
- Serve: Present the salad at room temperature or chilled, optionally garnished with extra parsley for a fresh look and taste.
Notes
- Use Yukon Gold or red-skinned potatoes as they hold their shape well when boiled and peeled.
- The sumac adds a lemony tang; if unavailable, a small squeeze of extra lemon juice can substitute.
- Peeling the potatoes is optional but recommended for a smoother texture.
- This salad can be made ahead and refrigerated for up to 2 days; flavors will meld beautifully overnight.
- To keep the salad fresh, add the feta cheese just before serving if preferred.
Keywords: Turkish potato salad, potato salad with feta, sumac potato salad, Mediterranean salad, easy side dish, vegetarian salad