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Turkish-Style Potato Salad

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A delightful Turkish-Style Potato Salad featuring fluffy potatoes, fresh herbs, and a blend of spices, perfect for summer gatherings.

Ingredients

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  • 5 large potatoes (Yukon Gold or Russet, peeled and cooked whole until tender)
  • 1.25 teaspoons Aleppo pepper (mildly spicy and aromatic)
  • 1.25 teaspoons sumac (adds tangy depth)
  • 0.75 teaspoon salt (fine sea salt preferred)
  • 0.33 cup extra virgin olive oil (fruity and smooth)
  • 0.67 cup green onions (finely chopped)
  • 0.67 cup fresh parsley (roughly chopped)
  • 0.67 cup Kalamata olives (pitted and sliced in halves)
  • 3 large eggs (hard-boiled, peeled, and quartered)

Instructions

  1. Prepare the potatoes by peeling and cooking them whole until tender.
  2. Once the potatoes are cooked and slightly cooled, cut them into bite-sized cubes and combine with salt, Aleppo pepper, and sumac.
  3. Drizzle in the extra virgin olive oil while folding the potatoes.
  4. Add the finely chopped green onions and roughly chopped parsley to the mixture.
  5. Add the sliced Kalamata olives and mix carefully.
  6. Gently fold in the quartered hard-boiled eggs.
  7. Chill the salad in the refrigerator for about 20 minutes before serving.

Notes

Pairs beautifully with grilled meats and makes a vibrant addition to any mezze platter.

Nutrition

Find it online: https://doughgirlbylea.com/turkish-style-potato-salad/

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