Turkish Potato Salad Recipe (Patates Salatası)

 A classic recipe for potato salad that's perfect for your Turkish meze table.


For The Potato Salad

 1 kg baby new potatoes unpeeled, scrubbed - larger ones cut in half

 1 bunch spring onions trimmed & chopped into small rings

 1 red capsicum pepper deseeded & finely chopped

  ½ bunch parsley finely chopped

 Salt to season

For The Potato Salad Dressing

1 lemon juiced

2 tbsp olive oil

2 tsp hot chilli flakes

2 tsp sumac optional


  • Bring a large saucepan of water to the boil and add your potatoes.
  • Boil your potatoes for around 15 minutes.
  • Do a taste test and if your potatoes are al dente, remove them from the heat, drain and leave to cool.
  • Your potatoes will continue to cook as they cool so don't leave them boiling until they are soft otherwise, they will break up later.
  • Once cooled, add your potatoes to a large serving bowl and add the onion, peppers & parsley and carefully mix everything together.
  • Now sprinkle the chilli flakes and sumac into your potato salad.
  • Squeeze the lemon juice all over the salad and drizzle the oil.
  • Mix again and serve as part of your meze table or as an accompaniment to meat and fish.


  1. Depending on your preference, other types of potatoes can be used in this recipe for Turkish potato salad. Use two medium-large potatoes if you can't get baby new potatoes.
  2. Sometimes, we use 1 large onion peeled, cut in half and then sliced into half moons if we haven't got spring onions.
  3.  Some Turkish potato salad recipes use chopped fresh dill, as well as parsley. If you want to do this, halve the amount of parsley and just use around 1 dessert spoonful of chopped dill as it can be overpowering.
  4. Calories per serving are approximate.

Turkish Potato Salad Recipe (Patates Salatası) 5 of 5

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