Patates Salatası – Turkish Potato Salad

Ingredients

• 1 kgpotatoes, boiled, peeled and diced
• 1 largered onion, thinly sliced
• 60 g (1 cup packed)fresh parsley
• 15 g (¼ cup packed)fresh mint
• 4spring onions, sliced
• 75 ml (5 tablespoons)extra virgin olive oil
• juice of 2lemons
• 1½ teaspoonsfine salt
• ½ teaspoonfreshly ground black pepper
• 1 teaspoonsumac

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes in salted water for 12 to 15 minutes, until tender but still firm.

2. 2

   Drain and dice

   Drain the potatoes and leave them to cool slightly, then cut them into bite-sized cubes.

3. 3

   Combine the salad

   Put the diced potatoes in a mixing bowl with the red onion, spring onions, parsley and mint.

4. 4

   Whisk the dressing

   In a separate bowl, whisk together the olive oil, lemon juice, salt, pepper and sumac.

5. 5

   Dress the potatoes

   Pour the dressing over the potato mixture and toss gently to combine.

6. 6

   Rest before serving

   Leave the salad to rest for at least 15 minutes before serving so the flavours can meld.

What is Patates Salatası?

Patates Salatası is a Turkish potato salad served as a side dish or as part of a mezze spread. This version pairs boiled potatoes with parsley, mint and spring onions, then brings them together with lemon, olive oil and sumac.

The potatoes make a satisfying base, while the herbs and citrus keep the salad fresh and lively. A short rest after dressing gives the flavours time to mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 189 calories, 3g protein, 26g carbs, 8g fat.

The potatoes provide most of the carbohydrates, while the olive oil supplies most of the fat; the herbs and onions contribute flavour, with only a little protein overall. Pair a serving with a protein-rich main and additional vegetables for a more rounded plate.

Choose potatoes that hold their shape

Potatoes: Boil them until tender but still firm, as described in the method. This gives you cubes that can be tossed without turning to mash.

Cooling: Let the potatoes cool slightly before dicing. They will be easier to handle while still taking on the dressing readily.

Get the dressing balanced

Lemon and oil: Whisk the lemon juice with the olive oil, salt and pepper before pouring it over the salad. This spreads the seasoning more evenly than adding the dressing ingredients separately.

Sumac: Its sharp, tangy flavour complements the lemon. Whisk it into the dressing so it coats the potatoes along with the other ingredients.

Toss gently and check the texture

Herbs and onions: Add the parsley, mint, red onion and spring onions to the potatoes before dressing. Toss with a light hand so the cubes stay intact and the herbs remain distinct.

Doneness: The potatoes should be tender when pierced but not falling apart. If they crumble as you mix, use a gentler motion.

Allow time for the flavours to meld

Resting: Leave the finished salad for at least 15 minutes before serving. This gives the potatoes time to take up some of the lemon and olive oil dressing.

Make-ahead: You can prepare the salad ahead and keep it chilled. If serving it cold, give it a gentle toss before bringing it to the table.

What to serve it with

For a meal: Serve alongside grilled vegetables, fish or meat, or include it with other dishes on a mezze table. Its lemony dressing pairs well with richer mains.

For a spread: Add bread and a selection of vegetable dishes for a simple shared meal. Keep the salad chilled until it is time to serve.

Recipe notes & tips

• Cut the potatoes into similarly sized cubes so they are easy to serve.
• Keep the potatoes tender but firm to help them hold together during tossing.
• Slice the red onion thinly so its flavour is spread through the salad.
• Whisk the dressing thoroughly before adding it to the potatoes.
• Toss gently to avoid breaking up the potato cubes.
• Allow at least 15 minutes of resting time before serving.

Variations

• More herbs: Increase the parsley or mint for a greener, more herb-forward salad.
• Extra sumac: Add a little more sumac for a sharper, tangier finish.
• Cucumber: Fold in diced cucumber just before serving for extra crunch.
• Chilli: Add a pinch of chilli flakes to bring gentle heat to the dressing.
• More lemon: Add extra lemon juice to taste for a brighter dressing.

Common mistakes to avoid

• Overcooking the potatoes: Stop when they are tender but still firm so they do not crumble.
• Dicing them while very hot: Let them cool slightly first for easier handling.
• Rough tossing: Turn the salad gently to keep the potato cubes intact.
• Uneven seasoning: Whisk the dressing ingredients together before pouring them over the salad.
• Skipping the rest: Leave the dressed salad for at least 15 minutes so the flavours can meld.

How to store

Store the salad covered in the fridge and eat within 3 days. Serve chilled or let it stand briefly before serving, then toss gently to redistribute the dressing; it is best served cold rather than reheated.

Frequently asked questions