Ingredients
Scale
- 2 lbs Yukon Gold or waxy potatoes
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh dill
- 1 small red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons pomegranate molasses (Nar Ekşisi)
- 1 teaspoon salt, plus black pepper and chili flakes to taste
Instructions
- Step 1: Thoroughly wash the potatoes and boil them whole in heavily salted water until they are easily pierced with a fork (about 15-20 minutes). Drain the potatoes immediately, allow them to cool slightly, then peel off the skin and cut them into 1/2-inch thick slices or cubes. Place the warm potatoes in a large mixing bowl.
- Step 2: Prepare the aromatics and herbs: Finely chop the fresh parsley and dill. Thinly slice the red onion and, if desired, rinse the slices under cold water for 30 seconds to reduce the sharpness, then pat them dry. Add all the prepared herbs and onion to the bowl with the potatoes.
- Step 3: Prepare the dressing by whisking together the olive oil, fresh lemon juice, and pomegranate molasses in a separate small bowl. Add the salt, black pepper, and chili flakes (Pul Biber), whisking vigorously until the dressing is well combined and slightly emulsified.
- Step 4: Pour the entire dressing mixture over the potatoes, herbs, and onion. Using a rubber spatula, gently fold the ingredients together, ensuring the dressing evenly coats all the potatoes without mashing them.
- Step 5: Taste the salad and adjust the seasoning, adding more salt, lemon juice, or pomegranate molasses as necessary for balance. Cover the bowl and allow the Turkish Potato Salad to rest at room temperature for 20 minutes, or refrigerate for at least 1 hour, before serving.
Notes
- Store leftovers covered in the refrigerator for up to 3 days, but for the best flavor and texture, aim to consume it within 48 hours as the fresh herbs lose vibrancy quickly.
- Avoid reheating this salad; if fully chilled, allow it to sit on the counter for 15-20 minutes before serving so the olive oil relaxes and the citrus flavors fully bloom at room temperature.
- This vibrant salad pairs beautifully as a tangy side dish to grilled lamb kebabs (Şiş Kebap) or as part of a larger Mediterranean mezze spread alongside hummus and fresh pita bread.
- Chef's Tip: To ensure maximum flavor absorption, make sure the potatoes are still slightly warm when you pour the dressing over them, as this helps the starchy surface soak up the lemon and pomegranate molasses mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American