Turkish Potato Salad
A delightful blend of tender potatoes, fresh vegetables, and a zesty dressing, perfect for any occasion.
Ingredients
Vegetables
- 4 medium potatoes, peeled and cubed
- 1 cup cucumber, diced
- 1 medium red onion, finely chopped
- 1 medium bell pepper, diced
- ¼ cup fresh parsley, chopped For garnish
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice Adjust to taste
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool.
- In a large bowl, combine the cooled potatoes, cucumber, red onion, bell pepper, and parsley.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. You can add cooked chickpeas for a protein boost or substitute the parsley with dill for a fresh twist.