Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice, freshly squeezed
- 1 small red onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 green onions, thinly sliced, for garnish
- Black olives, for garnish (optional)
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender but not mushy. Drain the potatoes well and let them cool slightly.
- While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the olive oil, lemon juice, tomato paste, oregano, red pepper flakes (if using), salt, and pepper.
- Gently fold the cooled potatoes into the dressing. Add the red onion, bell pepper, parsley, and mint. Toss gently to combine, being careful not to mash the potatoes.
- Taste and adjust seasonings as needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step enhances the taste significantly.
- Before serving, garnish with green onions and black olives, if desired. Serve chilled or at room temperature. Turkish potato salad is best served fresh.
Notes
For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper. You can substitute other herbs like dill or cilantro for the parsley and mint. Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may dry out slightly, so you can add a little more olive oil and lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg