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Bowl of Turkish Potato Salad with fresh herbs and vegetables

Turkish Potato Salad

A bright, herbal, and lemony potato salad that’s perfect for any occasion, bringing flavor and freshness without the heaviness of mayonnaise.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Turkish
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes, peeled and cubed Waxy potatoes like Yukon Gold hold shape best.
  • 1/2 cup green onions, chopped
  • 1/4 cup fresh parsley, chopped Fresh herbs are recommended for best flavor.
  • 1/4 cup fresh dill, chopped Dried dill is less flavorful.
  • 1/4 cup olive oil Use good quality, but cheap is also fine.
  • 3 tablespoons lemon juice Fresh lemon juice is preferable.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and let cool.
  2. In a large bowl, mix the cooled potatoes with green onions, parsley, and dill.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the potato mixture and toss gently to combine.
  5. Serve chilled or at room temperature.

Notes

This salad can be made ahead of time—up to a day, and it usually mellows overnight. Freshen it with extra lemon before serving. You can add cucumbers or tomatoes for added brightness.