Ingredients
Salad Ingredients
- 2 pounds potatoes
- 5 stalks green onions, chopped
- 1 medium carrot, grated
- 1 medium onion (red or white), thinly sliced
- 4 leaves Romaine lettuce, chopped
- ½ cup parsley, chopped
Dressing Ingredients
- 3 tablespoons olive oil
- 1 medium lemon, juiced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons sumac
- 1 teaspoon red chili flakes (pul biber)
Instructions
- Cook the Potatoes: Place the potatoes in a large pot and cover with water. Add 1 teaspoon of salt, bring to a boil, then reduce heat to medium-low and partially cover. Cook for 20-30 minutes, checking tenderness with a fork after 20 minutes. Once tender but not too soft, drain and rinse with cold water. Let cool slightly for 3 minutes, then drain again.
- Prepare the Potatoes: Peel the slightly warm potatoes and chop into large chunks. Transfer the chopped potatoes into a large mixing bowl.
- Add Vegetables: To the bowl with potatoes, add chopped green onions, grated carrot, thinly sliced onion, chopped Romaine lettuce leaves, and parsley. Mix gently to combine.
- Prepare the Dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, black pepper, sumac, and red chili flakes to create a flavorful, tangy dressing.
- Combine and Serve: Pour the dressing over the salad ingredients and toss well to ensure everything is evenly coated. Serve immediately as part of a meze platter or alongside grilled meats.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for the best texture that holds up after cooking.
- Sumac adds a distinct tangy, lemony flavor essential to authentic Turkish taste. If unavailable, a little extra lemon juice can be used as a substitute but the flavor will differ.
- Adjust chili flakes to your spice preference or omit if sensitive to heat.
- Serving the salad slightly warm or at room temperature enhances flavor absorption.
- This salad keeps well refrigerated for up to 2 days but is best fresh.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
