Turkish Potato Salad (Patates Salatasi)

4.93 from 13 votes

Learn how to make homemade potato salad Turkish style. This no mayo potato salad is flavored with fresh herbs and delicious spices.

Prep Time20

Cook Time30

Chill30

Total Time1 20

Course: Salad, Side Dish

Cuisine: Mediterranean, Turkish

Servings: servings

Wash and peel the potatoes, then 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. cut the potatoes into 1-inch chunks.
In a large bowl, mix olive oil, Aleppo pepper, sumac and salt. Add in the potatoes and toss them gently so they're coated with the dressing.
Add the chopped green onion, parsley, and halved Kalamata olives to the potatoes and toss to combine.
Cover and refrigerate the potato salad for 30 minutes.
Top with quartered hardboiled eggs right before serving.

Some Turkish cooks add chopped or sliced white onion to this homemade potato salad. I have made this 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.
You can add other herbs such as dill and fresh mint to the salad if desired.