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Turkish-Style Potato Salad

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A vibrant and creamy Turkish-style potato salad filled with fresh herbs, tangy sumac, and hearty eggs, perfect for gatherings.

Ingredients

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  • 5 large potatoes (Yukon Gold or Russet, peeled and cooked whole until tender)
  • 1.25 teaspoons Aleppo pepper (mildly spicy and aromatic)
  • 1.25 teaspoons sumac (adds tangy depth)
  • 0.75 teaspoon fine sea salt
  • 0.33 cup extra virgin olive oil (fruity and smooth)
  • 0.67 cup green onions (finely chopped)
  • 0.67 cup fresh parsley (roughly chopped)
  • 0.67 cup Kalamata olives (pitted and sliced in halves)
  • 3 large eggs (hard-boiled, peeled, and quartered)

Instructions

  1. Cook the potatoes in a large pot filled with water until tender, about 20 minutes.
  2. Prepare the eggs by boiling them and letting them sit in cold water after cooking for 12-15 minutes.
  3. Chop the green onions and parsley, enjoying their fresh aroma.
  4. Slice the Kalamata olives in halves to add to the salad.
  5. Season the cooled and cubed potatoes with fine sea salt, Aleppo pepper, and sumac.
  6. Dress the salad by adding olive oil, green onions, parsley, and olives, mixing gently.
  7. Garnish with the quartered hard-boiled eggs, folding in gently.
  8. Chill the salad in the fridge for about 30 minutes to improve flavor.

Notes

For best results, use a high-quality extra virgin olive oil and consider chilling the salad before serving.

Nutrition

Find it online: https://lunarecipez.com/turkish-style-potato-salad/

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