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Turkish Potato Salad

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Ingredients

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  • 2 pounds of potatoes (Yukon Gold or red-skinned)
  • 3 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • 1 teaspoon of sumac
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 cup of chopped parsley
  • 1/2 cup of diced red onion
  • 1/2 cup of diced cucumber
  • 1/2 cup of diced tomatoes
  • 1/4 cup of pitted and chopped black olives
  • 1/4 cup of crumbled feta cheese

Instructions

  1. Start by washing the potatoes thoroughly under cold running water to remove any dirt.
  2. Place the whole potatoes in a large pot and cover with cold water. Add a pinch of salt to the water for flavor.
  3. Bring the pot to a boil over medium-high heat. Once it boils, lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
  4. While the potatoes are cooking, prepare the dressing by whisking together the olive oil, lemon juice, sumac, salt, and black pepper in a small bowl. Set aside.
  5. Once the potatoes are done, drain them and let them cool slightly until they are safe to handle.
  6. Peel the potatoes, if desired, and cut them into bite-sized cubes.
  7. In a large mixing bowl, combine the cubed potatoes with the chopped parsley, diced red onion, diced cucumber, diced tomatoes, black olives, and feta cheese.
  8. Pour the dressing over the salad and gently toss to combine all the ingredients, being careful not to break the potatoes.
  9. Taste the salad and adjust seasoning if necessary.
  10. Serve at room temperature or chilled, garnished with extra parsley if desired.

Find it online: https://www.rapidrecipes.blog/turkish-potato-salad/