Turkish potato salad changes from one household and region to another. The Ministry of Culture and Tourism records an Isparta version with onion, green and red peppers, parsley, lemon, olive oil and pul biber. Its English Turkish-cuisine archive also describes an Erzurum version called Aksan, made with green onion, mint, basil and olives, and notes that tomato, cucumber or hard-boiled egg may appear elsewhere. This recipe keeps the familiar mayonnaise-free structure but uses parsley, dill and sumac for a simple home-style bowl.
Patates Salatası — Recipe Card
Turkish potato salad with lemon, olive oil, sumac and fresh herbs
Makes 6 servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Patates Salatası
Boil the potatoes
Put the scrubbed potatoes in a saucepan, cover with the cold water by 2.5 cm (1 inch) and add 1 teaspoon of the salt. Bring to a boil, then lower to a steady simmer. Cook for 20–25 minutes, beginning to check at 18 minutes, until a thin knife enters the center with slight resistance.
Drain, steam and cut
Drain the potatoes immediately and leave them in the warm uncovered pan for 5 minutes so surface moisture can evaporate. When cool enough to handle, peel if desired and cut into irregular 2.5 cm (1-inch) pieces. Put them in a wide mixing bowl while still warm.
Soften the red onion
Toss the sliced red onion with 1/4 teaspoon of the salt and rub gently for 30 seconds. Rest for 5 minutes, rinse briefly under cold water, then drain and squeeze dry without crushing the slices.
Whisk the dressing
Whisk the olive oil, lemon juice, sumac, black pepper and the remaining 1/2 teaspoon salt until the mixture looks evenly combined. Taste; it should be noticeably bright because the potatoes will soften the acidity.
Dress the warm potatoes
Pour half the dressing over the warm potato pieces and turn them gently with a flexible spatula. Rest for 10 minutes so the potatoes absorb the lemon and olive oil without breaking apart.
Add the herbs and serve
Add the softened red onion, green onions, parsley and dill. Pour over the remaining dressing and fold just until evenly distributed. Rest for 15 minutes, taste for salt or lemon, and serve at cool room temperature or chilled.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-potato-salad-patates-salatasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Regional variations
This parsley-and-dill version is one home-style approach. The official Isparta record includes green and red peppers and pul biber; an Erzurum version uses mint, basil and olives. Tomato, cucumber or hard-boiled egg are also found in some households.
Potato choice
Waxy yellow potatoes hold their shape better than very floury baking potatoes. If using russets, begin checking early, handle them minimally and expect softer edges.
Dietary notes
The base recipe is vegan, vegetarian and made without gluten-containing ingredients. If cross-contact matters, check the labels on ground sumac and black pepper. These labels do not constitute gluten-free certification or guarantee suitability for coeliac disease.
Heat level
No added chili. For a mild warm note, add 1/2 teaspoon mild pul biber with the sumac; for a spicier bowl, offer hot pul biber separately so the base salad stays unchanged.
How to store and reheat Patates Salatası
Refrigerate within 2 hours in a covered shallow container and use within 3 days. The herbs and onions soften over time, so the salad is best on the first two days. Stir gently before serving and add a squeeze of lemon if needed. Freezing is not recommended because thawed potatoes become watery and grainy. Discard salad left above 32°C (90°F) for more than 1 hour.
Patates Salatası: questions and answers
Does Turkish potato salad contain mayonnaise?
This version does not. Its dressing is olive oil, lemon juice, sumac, salt and pepper. Some modern household versions may differ, but mayonnaise is not required for Patates Salatası.
Should I peel the potatoes?
Peeling warm potatoes gives a more traditional soft surface that absorbs dressing well. Thin-skinned yellow potatoes may also be left unpeeled after thorough scrubbing.
Can I make Patates Salatası ahead?
Yes. Boil and dress the potatoes up to one day ahead, then fold in the onions and herbs closer to serving for fresher color and texture.
Why did my potato salad turn mushy?
The potatoes were probably cooked too long or mixed too vigorously. Simmer gently, drain as soon as a knife meets only slight resistance and fold with a broad spatula.
