Patates Salatasi - Turkish Potato Salad (No Mayo)

5 from 1 vote

If you like simple, tangy, and light salads that work well year-round, Patates Salatası (Turkish Potato Salad without mayo) is a great one to try.

Prep Time25

Total Time25

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean, Turkish

Diet: Gluten Free, Halal, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 179kcal

Wash the potatoes well and boil them whole in salted water until fork-tender. This usually takes about 15 to 30 minutes, depending on the size.
Drain the potatoes and let them cool just enough to handle.
Peel them while still warm for the best texture, then cut into bite-sized chunks.
In a small bowl, whisk together olive oil, lemon juice, sumac, chili flakes, salt, and black pepper. Taste and adjust the seasoning as needed.
Thinly slice the spring onions and red onion. Dice the pickled cucumber. Roughly chop the parsley and dill.
Place the warm potato chunks in a large bowl. Add the spring onions, red onion, pickled cucumber, capers, parsley, and dill.
Pour the dressing over and gently toss to coat everything evenly.
You can serve it right away, but letting it sit for 15 to 20 minutes helps the flavors come together even more.
Taste again before serving and adjust the lemon, salt, or oil if needed. This salad is best served at room temperature or slightly chilled.

Boil the potatoes whole with the skin on in salted water, then peel them while they’re still warm. It’s easier and helps keep the texture intact.
If leaving the skins on, scrub the potatoes well, boil until fork-tender (about 15 to 30 minutes depending on size), and cut them right away to help maintain their texture.
It’s best to dress the potato salad while the potatoes are still warm, as they absorb the flavors more easily at that stage.
To make this salad ahead, store the components separately and dress it just before serving. Toss everything together with the herbs and a splash of vinegar when ready to serve.
Store the leftovers in an airtight container in the fridge for up to 3–4 days. Stir in a little extra olive oil or lemon juice before serving if it seems dry.