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Zesty Turkish Potato Salad

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This Turkish potato salad is a vibrant blend of tender potatoes, fresh vegetables, and a tangy dressing. It’s perfect for gatherings or as a light main course.

Ingredients

Scale
  • 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. Wash the potatoes thoroughly under cold running water to remove any dirt. This step is crucial to ensure your salad is clean and fresh. Set aside.
  2. Place the whole, unpeeled potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water for flavor. This helps season the potatoes as they cook.
  3. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and let the potatoes cook for about 15-20 minutes. They should be fork-tender but not falling apart; check by piercing a potato with a fork.
  4. While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and black pepper. The mixture should be well combined and fragrant.
  5. Once the potatoes are done, drain them in a colander and let them cool slightly until they are safe to handle, about 5-10 minutes. Avoid letting them cool completely, as you want them warm to absorb the dressing better.
  6. If desired, peel the potatoes. Then, cut them into bite-sized cubes, aiming for uniform pieces. This ensures even mixing and presentation.
  7. In a large mixing bowl, combine the cubed potatoes with chopped parsley, diced red onion, diced cucumber, diced tomatoes, black olives, and feta cheese. The colors should be vibrant and inviting.
  8. Pour the prepared dressing over the salad. Gently toss all the ingredients together, being careful not to break the potatoes. You want everything coated without mashing the potatoes.
  9. Taste the salad and adjust seasoning if necessary, adding more salt or lemon juice to suit your preference.
  10. Serve the salad at room temperature or chill it in the refrigerator for 30 minutes. Garnish with extra parsley if desired for a fresh touch.

Nutrition

Keywords: Keep a close eye on the potatoes after the 15-minute mark to ensure they remain firm and intact. For the best flavor, let the salad sit in the refrigerator for a couple of hours before serving.

Find it online: https://crumella.com/zesty-turkish-potato-salad-delight/