Description
This quick and comforting Turkish Potato Salad is a delicious, easy-to-make side dish that’s perfect for picnics, potlucks, or a simple weeknight meal. With tender potatoes, tangy yogurt dressing, and fresh herbs, it’s a flavor-packed crowd-pleaser.
Ingredients
– 3 pounds Yukon Gold potatoes, peeled and cubed
– 1 cup plain Greek yogurt
– 3 tablespoons lemon juice
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 1 teaspoon paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
2. In a large bowl, whisk together the yogurt, lemon juice, garlic, parsley, dill, paprika, cumin, salt, and pepper.
3. Add the cooked potatoes to the yogurt mixture and gently toss to coat. Refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve chilled or at room temperature, garnished with extra herbs if desired.
Notes
For a creamier texture, mash some of the potatoes before tossing with the dressing. You can also add diced cucumbers, red onion, or cherry tomatoes for extra flavor and texture.
- Prep Time: 20
- Cook Time: 20
- Category: Salad
- Method: Boiling
- Cuisine: Turkish