Ingredients
2 lbs (900g) potatoes (Yukon Gold or waxy potatoes are best)
½ cup extra virgin olive oil
â…“ cup fresh lemon juice (about 2 lemons)
1 tablespoon Sumac (essential for the authentic tart flavor)
1 teaspoon Pul Biber (Aleppo pepper) or red chili flakes
1 bunch green onions (scallions), finely chopped
1 cup fresh parsley, finely chopped
½ cup fresh dill, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
Instructions
1. **Boil Potatoes:** Place the potatoes (whole and unpeeled helps them not get waterlogged, but you can peel and cube first to save time) in a large pot of salted water. Boil for 20–25 minutes until fork-tender but not falling apart.
2. **Cool & Prep:** Drain the potatoes. If whole, let them cool until you can handle them, then peel off the skins and cut into 1-inch cubes. Transfer to a large mixing bowl.
3. **Make Dressing:** In a small bowl or jar, whisk together the olive oil, lemon juice, sumac, Aleppo pepper, salt, and black pepper.
4. **First Toss:** While the potatoes are still slightly warm (this helps them absorb flavor), pour half of the dressing over them. Toss gently.
5. **Add Herbs:** Add the chopped green onions, parsley, and dill to the bowl. Pour the remaining dressing over the top.
6. **Combine:** Toss everything gently until well combined. Be careful not to mash the potatoes.
7. **Serve:** Taste and adjust salt or lemon if needed. Serve warm or at room temperature.
Notes
Potato Choice: Use waxy potatoes (like Yukon Gold, Red, or New Potatoes). Starchy Russet potatoes will crumble and turn mushy when you toss them.
What is Sumac? Sumac is a deep red spice made from dried berries. It has a tangy, citrusy flavor that is the signature taste of this salad. You can find it in the spice aisle or Middle Eastern markets.
Serving Temperature: This salad is best served at room temperature, not ice cold. If making ahead, take it out of the fridge 30 minutes before serving to let the olive oil loosen up.
Add-ins: Some versions include hard-boiled eggs, black olives, or pickles for extra texture.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish / Salad
- Method: Stovetop
- Cuisine: Turkish / Mediterranean
- Diet: Vegan