Turkish Potato Salad

Prep Time
Cook Time
Ready In

"Turkish Mediterranean flavors all the way. The best thing is that it is super easy, light, tangy that makes a great side. Source: Give Recipe"

Original recipe yields 4 servings


  • Serving Size: 1 (216.3 g)
  • Calories 219.1
  • Total Fat - 12.7 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 211.2 mg
  • Sodium - 437.7 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 3.8 g
  • Sugars - 4.4 g
  • Protein - 9.5 g
  • Calcium - 108.3 mg
  • Iron - 2.3 mg
  • Vitamin C - 45.3 mg
  • Thiamin - 0.1 mg

Step 1

Boil the potatoes until tender. Peel and chop them roughly into a large bowl.

Step 2

Add in all the other ingredients except eggs.

Step 3

Slice the eggs as you like and either stir the salad and top it with egg slices or add in egg slices and stir them all.

Step 4

Keep any leftovers covered in the refrigerator.

Tips & Variations

No special items needed.



I didn't know where to find sumac so I left it out. It was delicious even without it! Madeit with grilled lamb chops for a really delicious dinner.

review by:
(9 Sep 2018)


So great, with such fresh flavors. We only used the green onion and less salt/red pepper flakes for us. This was really super duper.

review by:
(8 Feb 2018)

Mia in Germany

My favourite way to make potato salad! Made it exactly as written except that I cut back the amount of onion a bit because I don't do too well with too much onion. Thanks for sharing this keeper! Made for CQ 2017 Turkey for the Happy Campers

review by:
(31 Jul 2017)