Turkish Potato Salad: A Flavorful Summer Delight!
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A refreshing and flavorful Turkish Potato Salad perfect for summer gatherings.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Turkish
- Diet: Vegetarian
- 2 pounds potatoes, peeled and diced
- 1 cup green peas (fresh or frozen)
- 1 cup diced cucumber
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and let cool.
- In the same pot, add the green peas and cook for 3-5 minutes until tender. Drain and set aside.
- In a large mixing bowl, combine the cooled potatoes, green peas, cucumber, tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and paprika (if using).
- Pour the dressing over the salad and gently toss to combine all ingredients evenly.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added protein, consider mixing in some canned chickpeas or diced cooked chicken.
- Substitute the olive oil with yogurt for a creamier texture and a tangy flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg