Learn how to make homemade potato salad Turkish style. This no mayo potato salad is flavored with fresh herbs and delicious spices.
Part of our Mediterranean recipes is dedicated to Turkish cuisine that I love to share with you. Some of our favorite Turkish recipes are Turkish white bean salad, Turkish simit and Turkish eggs (cilbir). These recipes are all made with fresh ingredients. I love making this homemade potato salad for potlucks and barbecues. It’s simple, easy and calls for just a few ingredients.
What makes this homemade potato salad a winner?
Turkish potato salad aka patates salatasi is a delicious mayo-free potato salad that’s pretty simple to make. It’s made with herbs such as parsley and green onion and is flavored with a delicious dressing made with olive oil and spices. Since this potato salad is mayo free, it’s lighter than its traditional American version and is better for you like its other Mediterranean companions.
This healthy potato salad is perfect for barbecue and outdoor parties because it can stay out for hours without going bad. You can make it in advance and take it to parties or potlucks. Like many other Turkish recipes, this potato salad is made with fresh ingredients and a lot of herbs and is so light. The flavors of this homemade potato salad are so refreshing thanks to all the herbs and spices.
Ingredients to make healthy potato salad
When it comes to making a healthy potato salad, there are only a handful of ingredients you need:
- Green onion
- Black olives (I use Kalamata)
Boiled eggs are used to top Turkish potato salad right before serving and are not mixed into the salad. If you have an instant pot, check out my tutorial on how to make boiled eggs in instant pot. You can also add some fresh mint to this Turkish style homemade potato salad if you have it growing in your summer herb garden.
What kind of potatoes work best for this recipe?
Yukan gold or russet potatoes work perfect for this east potato salad recipe. You can also use baby potatoes like I used in my Mediterranean potato salad and simply cut them in half. If using baby potatoes, there’s no need to peel them. However, traditional Turkish potato salad (patates salatasi) is commenly made with russet or yukon gold potatoes that are boiled and then chopped into pieces.
How to cook potatoes
There are several methods to cook potatoes for homemade potato salad. I usually wash the potatoes thoroughly and place them in a pot with enough water to cover them. Then I add 1 1/2 teaspoon salt to the water and place the pot on the stove over medium high heat. Let the water comes to boil and keep the potatoes cooking until they are tender and fully cooked. Make sure not to overcook the potatoes because you want to be able to chop them.
Once the potatoes are cooked, drain the water and let them cool for about 10 minutes. Then peel them and start chopping them into 1 to 1 1/2 -inch cubes. Cooled potatoes are easier to handle and chop.
How long to boil potatoes for potato salad
You need to boil potatoes long enough that they are fork tender, meaning that you can easily insert a fork in the potatoes but they don’t fall apart. This depends on the size of the potatoes. Usually it takes about 20 to 30 minutes to boil unpeeled potatoes.
Dressing for Turkish potato salad
The dressing for this Turkish potato salad is very simple yet it’s packed with amazing spices. Pour olive oil into a large bowl and add in Aleppo pepper, sumac and salt. Mix well and taste to make sure it’s has enough salt. Remember, it’s going to be mixed with boiled potatoes and they absorb salt very well.
How to make Turkish potato salad
Add the chopped and cooled potatoes to the large bowl with the dressing. Give it a nice stir to make sure all the potatoes are covered with the dressing. Next, add green onions, parsley, and halved Kalamata olives. Mix well and then cover the bowl. Refrigerate for at least 30 minutes. Transfer the salad to a serving bowl and top with hard boiled eggs.
Can I make this easy potato salad ahead of time?
Yes! Even though potato salad is best served within the first day, this no-mayo potato salad can stay in the fridge for up to two days. Drizzle with some olive oil and lemon juice right before serving to make it taste fresh.
What to serve with homemade potato salad
No mayo salads such as this Turkish potato salad or honey mustard coleslaw are the perfect side dish for grilled meat because they’re light and fresh. Some of our favorite grilling recipes are:
- Grilled shrimp kabobs
- Beef shish kabob
- Chicken shish kabob
- Salmon shish kabob
- Persian saffron chicken kabob
Notes and tips to make this easy potato salad
- Some Turkish cooks add chopped or sliced white onion to this potato salad. I have made this Turkish potato salad with and without onions, and both versions are delicious.
- Cook the potatoes whole and not chopped. When potatoes are cooked whole, they maintain their texture and flavor better.
- The dressing for this potato salad doesn’t call for lemon juice because of sumac, but if you like a bit of acidity in the salad, add the juice of 1/2 lemon to the dressing.
- I prefer using extra virgin olive oil for this recipe because I love the flavor, however, you can use regular olive oil or light olive oil as well.
- The boiled eggs are optional for this salad and you can leave them out if desired. Boiled eggs turn this potato salad into a full meal.
Turkish Homemade Potato Salad (Patates Salatasi)
- 4 large potatoes Yukon gold or Russet
- 1 tsp Aleppo pepper
- 1 tsp sumac
- 1/2 tsp salt
- 1/4 cup olive oil extra virgin
- 1/2 cup green onion chopped
- 1/2 cup parsley chopped
- 1/2 cup Kalamata olives pitted and halved
- 2 eggs boiled and peeled
- Wash the potatoes and place them in a large pot. Fill the pot with water until it covers the potatoes. Add a generous pinch of salt and place the pot over medium high heat.
- Bring the water to boil and let the potatoes cook for about 20-30 minutes until they are fork tender. Drain and let the potatoes cool completely.
- Peel the potatoes and cut them into chunks. Set aside.
- In a large bowl, mix olive oil, Aleppo pepper, sumac and salt. Mix well.
- Add the potatoes to the dressing and stir gently to cover all the potatoes in the dressing.
- Add chopped green onion, parsley, and halved Kalamata olives to the potatoes and stir well.
- Cover and refrigerate for 30 minutes.
- Top with quartered boiled eggs right before serving.