TURKISH POTATO SALAD (PATATES SALATASI)

We all love potatoes.  I haven’t come across anyone who doesn’t like potatoes. With that being said, I only connect with people who love potatoes, so if you see me somewhere and I start the conversation by asking, do you like potatoes? Its my 46th rule of screening people to see whether we can be friends or not (I know, my sense of humor kills me too.) Now, here are the reasons why I love this potato salad:

  • It screams spring and summer.
  • Extremely easy to make as long as you follow instructions like a robot.
  • It’s a marriage of some wonderful flavors infused into the potatoes. Its light, refreshing with a mellow punch of citrus. Slightly sweet because of the peppers, onions and herbs.
  • It is vegan, grain free and gluten free.
  • Last and the most important one: For the love of God! IT’S POTATOES!!!

The Turks love to serve it as a meze (appetizer) but I love it as a side dish.

IMG_0677

Prep time: 20 mins + Cook time: 10 mins, Total time: 30 mins

INGREDIENTS

Part I- Salad

  • Baby new potatoes: Unpeeled, scrubbed and thoroughly washed- 1.5 lbs./0.68 grams/ 18 to 20 count (depending on the size)
  • Green (spring) onion- 3 to 4 shoots
  • Baby sweet bell pepper/capsicum (depending on which part of the world you live in) 3 to 4 baby bell peppers or ½ of a capsicum, chopped (the more colorful the better)
  • Finely chopped Parsley- ¼ cup
  • Freshly chopped or dried dill- ½ teaspoon
  • Salt – ¼ teaspoon or to taste

Part II- Dressing

  • Freshly squeezed, juice of 1 medium lemon
  • Extra Virgin Olive Oil- 2 tablespoons
  • Red chili flakes- 1to 2 teaspoons (You may want to start with half a teaspoon and walk your way up)
  • Sumac -2 teaspoons 
    Sumac is completely optional; it can be found in almost all Middle Eastern grocery stores. However, you can replace sumac with some extra lemon juice, about half of a lemon.

DIRECTIONS

  1. You may choose to cook your potatoes on the stove or in the microwave. Stove: Bring a pot of water to boil and add your potatoes. Boil the potatoes for about 10 to15 minutes. Microwave: Put the potatoes in a microwaveable bowl (preferably glass) and cook them for 6 to 8 minutes on high.
  2. Let them cool completely and then dice them into half or quarter size pieces.
  3. Add part I and part II of the ingredients in a bowl and carefully mix them together.
  4. Can be served at room temperature or cold.

NOTES

  • Potatoes: If you cannot find baby new potatoes, you can use 2 large potatoes or 3 to 4 medium potatoes. You may also wish to peel the skin off after cooking them.
  • Cooking potatoes: The idea is to cook the potatoes al dente. Taste the potatoes every time you check them with the knife. It should seem somewhat undercooked and should fully retain its shape. Remember that the potatoes will keep cooking from the residual heat even after the water they were cooked in is poured out.
  • Green onion: You can replace green onions with shallots/red or white onion. As far as the measurement goes, 1 shallot or ½ of an onion. If you are not a fan of raw onions, here is a tip, dice the onion and soak it in cold salted water for about 20 minutes. Then rinse it off with cold water and squeeze out all the excess water before adding it to the salad.
  • Parsley: If you don’t have parsley, you can replace it with the same amount of cilantro.
  • Remember- Your kitchen, Your rules!

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