What goes in this Turkish potato salad?
To make Turkish potato salad, you will need the ingredients shown below: The addition of kidney beans and Middle Eastern seasonings makes it so much better than a regular potato salad. You can get this salad done in just 25 minutes. It’s a vegan and gluten-free recipe.
Ingredient notes and substitute suggestions
Potatoes: Preferably less starchy potatoes. If you use a starchy variety the potato cubes may get mashed when stirred. I have used Yukon gold potatoes. Baby potatoes or red potatoes are fine too. If you don’t mind slightly mashed potatoes in the salad, russet potatoes are fine too. Onion: Use red onion in this potato bean salad. Bell pepper: I have used red bell pepper but you can use green, yellow, or orange bell peppers too. You can also mix bell peppers of different colors to make a more colorful salad. Beans: I prefer using homecooked kidney beans in this recipe. You can use any other variety of beans too like chickpeas, black beans, white beans, or butter beans (lima beans). Both homecooked and canned beans are fine to be used. Fresh herbs: I have used fresh parsley, fresh mint leaves, and green onions. Herbs like fresh dill, cilantro, and basil can also be added. Seasonings: These Turkish potatoes are flavored with sumac, za’atar, dried thyme, and ground black pepper. Sumac and za’atar are used in a lot of Middle Eastern and Mediterranean recipes. If you can’t find these seasonings, use seasonings of your choice like dried oregano, basil, etc. You can also add Aleppo pepper for a mild kick and red pepper flakes to make the salad spicy. Olive oil: Good quality extra virgin olive oil will make this Turkish salad even more delicious.
Other ingredient details and nutritional information are shared in the recipe card.
How to make (step-by-step instructions)?
This easy recipe can be made within minutes by following the easy step-by-step instructions given below: Step 1: Boil and peel the potatoes. Cut into bite-size pieces. Step 2: Put olive oil, lemon juice, minced garlic, za’atar, sumac, thyme, salt, and pepper in a small bowl. Mix to make salad dressing. Step 3: Put potato cubes, cooked kidney beans, chopped red peppers, onion, and herbs in a large bowl. Pour salad dressing on top. Step 4: Toss. Your delicious Turkish potato and kidney bean salad is ready to be served.
Serving Turkish potatoes
You can serve this potato salad warm, at room temperature, and chilled depending on the season and your preference. It can be served as a side dish with any meal all year round. This hearty Turkish salad can also be enjoyed as a meal. Non-vegans may serve a yogurt-based side dish like tzatziki or cucumber raita with it. These Turkish potatoes can also be stuffed in wraps or sandwiches.
Storing the leftovers
Store the leftover salad in an airtight container and refrigerate. It will be fine for 3-4 days. Do not freeze potato salad.
Recipe tips, tricks, and variation suggestions
Don’t overcook the potatoes otherwise, they will break while tossing. Adding red beans is optional, you can make this salad without the beans too. You can also use other beans of choice like chickpeas, black beans, white beans, or lima beans. Feel free to add vegetables and greens of your choice to this salad. Like shredded red cabbage, green cabbage, baby spinach, collard greens, etc. Other ingredients like sliced olives or pomegranate arils also taste great in this salad. To add a little kick to the salad use Aleppo pepper or red chili flakes.
Frequently asked questions
Potato salads from different countries
If you enjoyed this tasty Turkish potato salad and want to try more potato salad recipes from different countries then don’t miss to check out the following links:
More easy potato recipes
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