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Creamy Turkish potato salad with fresh herbs and lemon, served in a white bowl

Turkish Potato Salad

A light, herbaceous, and tangy potato salad with a lemony-olive oil dressing, ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 220 kcal

Ingredients
  

  • 2 pounds Yukon Gold or waxy potatoes
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 3/4 cup fresh parsley, finely chopped
  • 1/2 cup fresh dill, finely chopped
  • 1/2 cup green onions, thinly sliced
  • 1 clove garlic, minced
  • salt and freshly ground black pepper to taste

Instructions
 

  • Boil the potatoes: Place whole unpeeled potatoes in a large pot, cover with cold water by 2 inches, add 1 tablespoon salt. Bring to a boil, then simmer 15-20 minutes until tender but not falling apart.
  • Make dressing: Whisk olive oil, lemon juice, cumin, garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified. Adjust seasoning.
  • Drain and cool slightly: Drain potatoes, let cool enough to handle but still warm (about 5 min). Rub off skins gently with a clean towel or leave on for a rustic look.
  • Cut and dress: Cut warm potatoes into bite-sized chunks (about 1-inch cubes). Place in a large bowl, immediately pour dressing over hot potatoes, and toss gently to coat.
  • Fold in herbs: Add parsley, dill, and green onions. Gently fold until evenly distributed. Let sit at room temperature at least 10 minutes before serving. Serve warm or at room temperature.