Description
Turkish Potato Salad: A Refreshing Twist Awaits You!
Ingredients
Scale
- 2 pounds potatoes
- 1⁄4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup red onion, finely chopped
- 1⁄4 cup green olives, sliced
- 1⁄4 cup capers
Instructions
- Peel the potatoes and cut them into bite-sized cubes.
- Place the cubed potatoes in a large pot and cover them with cold water.
- Add a pinch of salt to the water and bring it to a boil over high heat.
- Once boiling, reduce the heat to medium and cook the potatoes for about 10-12 minutes, or until they are tender when pierced with a fork.
- Drain the potatoes in a colander and set them aside to cool for a few minutes.
- While the potatoes are cooling, prepare the dressing.
- In a small bowl, whisk together the olive oil, lemon juice, white vinegar, salt, black pepper, and dried oregano until well combined.
- Place the cooled potatoes in a large mixing bowl.
- Pour the dressing over the potatoes and toss gently to coat the potatoes evenly.
- Add the chopped fresh parsley, red onion, green olives, and capers to the bowl with the potatoes.
- Toss the mixture gently again, ensuring that all ingredients are evenly distributed.
- Taste the salad and adjust seasoning if necessary, adding more salt, pepper, or lemon juice if desired.
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld.
- Serve the Turkish potato salad chilled, garnished with extra parsley if desired.
Notes
- Make sure to use waxy potatoes like Yukon Gold for a creamier texture that holds up well in the salad.
- For extra flavor, you can substitute the capers with pickled gherkins or add a sprinkle of crumbled feta cheese.
- Let the salad chill for a couple of hours for the best flavor absorption.
- If you prefer a milder onion flavor, soak the chopped red onion in cold water for 10-15 minutes before adding it to the salad.
- For a spicier kick, consider adding a small finely chopped green chili or a pinch of red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg