Turkish Potato Salad (Patates Salatasi)

Turkish potato salad in large bowl and wooden spoons inside it.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Turkish potato salad recipe is a light, flavorful dish made with fresh potatoes, herbs, and a tangy dressing. Perfect for any occasion, it can be served as part of a meze platter, at tea parties, or as a side dish with meats. Simple to prepare and packed with flavor, it's a crowd-pleaser that everyone will love!


Units Scale

For the Salad:

  • 2 pounds (1 kilo or 4-5 large) potatoes
  • 4-5 green onions, chopped
  • 1 medium-sized carrot, grated
  • 1 medium-sized onion (red or white), thinly sliced
  • 4 lettuce leaves (Romaine), chopped
  • 1/2 cup chopped parsley

For the Dressing:

  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons sumac
  • 1 teaspoon (or less) red chili flakes (pul biber)


  1. Cook the Potatoes: Put the potatoes in a large pot. Fill the pot with water until all the potatoes are covered. Sprinkle a teaspoon of salt over the potatoes. Bring the water to a boil, then reduce the heat to medium-low. Partially cover the pot and cook for 20-30 minutes. After 20 minutes, check the potatoes with a fork. If they are tender, remove them from the heat. If still firm, continue cooking for another 5-10 minutes or until tender but not too soft. Drain the potatoes and cover them with cold water. Let them cool for 3 minutes, then drain again. The potatoes can be slightly warm while peeling.
  2. Prepare the Potatoes: Peel the potatoes and chop them into large chunks. Transfer the chopped potatoes into a large bowl.
  3. Add Vegetables: Add green onions, grated carrot, onion slices, chopped lettuce leaves, and parsley to the bowl with the potatoes.
  4. Prepare the Dressing: In a small bowl, mix olive oil, lemon juice, salt, pepper, sumac, and red chili flakes to make the dressing.
  5. Combine and Serve: Pour the dressing over the potato salad. Toss well to combine. Serve immediately.


  1. You can use baby potatoes if you prefer, and you can leave their skins on. Their cooking time will be shorter, so check them after 15 minutes.
  2. It is easier to peel the potatoes when they are slightly warm. After draining, let them sit in cold water for 3 minutes, then drain again.
  3. Always taste the salad before serving and adjust the salt if needed.
  4. You can make Turkish potato salad with eggs if you want. Fill a saucepan with water and bring it to a boil. Place 4 eggs in it and reduce the heat slightly. Cook for 8 minutes, then drain and pour cold water over them. Let them cool for a few minutes, then peel and slice them. Add the sliced eggs to the potato salad.
  5. Store the salad in an airtight container in the fridge for 3-4 days.