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Patates Salatasi

A vibrant Turkish potato salad tossed with fresh herbs, lemon juice, extra virgin olive oil, and warm sumac. Served warm or at room temperature, it offers a bright and savory profile perfect for gatherings.

30 minEasyServes 4210 cal/serving

TurkishSaladStovetopVegetarianVeganMediterraneanHigh FiberKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 1.5 lbs waxy yellow potatoes, cubed
  • 4 scallions, thinly sliced
  • 1/2 cup flat-leaf parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tsp ground sumac
  • 1 tsp Aleppo pepper flakes
  • 1 tsp fine sea salt

Instructions

  1. 1

    Boil 1.5 lbs cubed waxy yellow potatoes in salted water for 15 minutes until tender, then drain and cool slightly.

  2. 2

    Whisk 1/4 cup extra virgin olive oil, 3 tbsp lemon juice, 1 tsp ground sumac, 1 tsp Aleppo pepper flakes, and 1 tsp fine sea salt in a small bowl.

  3. 3

    Add 4 thinly sliced scallions, 1/2 cup chopped flat-leaf parsley, and 1/4 cup chopped fresh mint to the bowl with 1.5 lbs cubed waxy yellow potatoes.

  4. 4

    Pour the dressing over the salad and toss gently to combine.

Questions

How long does Patates Salatasi keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Patates Salatasi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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