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Turkish potato salad with sumac dressing, feta, olives, and fresh parsley in a white serving bowl

Turkish Potato Salad

Tangy sumac and lemon juice dress tender potato cubes, mingling with crisp cucumber, juicy tomatoes, olives, parsley, and creamy feta in a refreshing, colorful Mediterranean salad.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Salad, Side Dish
Cuisine: Mediterranean, Turkish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs potatoes Yukon Gold or red-skinned
  • 3 tbsp olive oil extra virgin preferred
  • 2 tbsp fresh lemon juice
  • 1 tsp sumac
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup fresh parsley roughly chopped
  • 0.5 cup red onion finely diced
  • 0.5 cup cucumber diced
  • 0.5 cup tomatoes diced
  • 0.25 cup black olives pitted and roughly chopped
  • 0.25 cup feta cheese crumbled from block preferred

Equipment

  • Large pot
  • Large mixing bowl
  • Small bowl for dressing
  • Whisk
  • Colander

Method
 

  1. Wash the potatoes under cold running water. Place them whole and unpeeled into a large pot. Cover with cold water and add a generous pinch of salt.
  2. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 15 to 20 minutes until a fork slides in easily but the potato still holds its shape.
  3. While the potatoes cook, whisk together the olive oil, lemon juice, sumac, salt, and black pepper in a small bowl. Set aside at room temperature.
  4. Drain the potatoes and let them cool on a cutting board for about 10 minutes. Peel if preferred, then cut into bite-sized cubes.
  5. Transfer the warm potato cubes to a large mixing bowl. Add the parsley, red onion, cucumber, tomatoes, olives, and feta. Pour the dressing over everything and toss gently to avoid breaking the potato pieces.
  6. Taste and adjust with extra salt, lemon, or sumac as needed. Serve at room temperature or refrigerate and serve chilled.

Notes

Best made a few hours ahead — the potatoes absorb the dressing and flavors deepen. Store in an airtight container in the refrigerator for up to 2 days. For meal prep, keep dressing separate and toss within an hour of serving. Substitute feta with plant-based cheese for a vegan version. If sumac is unavailable, use lemon zest plus a small splash of pomegranate molasses.