Potato Salad without Mayonnaise

This Potato Salad Without Mayonnaise is a Turkish favorite called Patates Salatası. It shows up at almost every picnic and family gathering in Turkey. The potatoes get tossed while still warm with olive oil, fresh lemon juice, and plenty of herbs, so they soak up every bit of the dressing.

This is the everyday potato salad in Turkey and every family has their own version. There is a creamy, mayo-based version too, but that is a different dish, closer to Russian salad. The olive oil and lemon one is lighter, simpler, and much quicker to make.

Jump to:

• What is Patates Salatası?
• Why This Recipe Works
• Ingredients You'll Need
• How to Make Turkish Potato Salad without Mayonnaise
• Recipe Tips From the Chef
• Troubleshooting Common Issues
• Variations & Substitutions
• Serving Suggestions
• Storage Instructions
• Make Ahead
• Recipe FAQs
• Related Recipes
• Potato Salad without Mayonnaise

This Mediterranean-style potato salad is flavored with a little kick from sumac and chili flakes. It comes together quickly and pairs well with grilled meats. It’s an easy, versatile, and flavorful staple in Turkey, perfect as a summer picnic side, a simple lunch, or part of a meze selection.

What is Patates Salatası?

Patates salatası simply means potato salad in Turkish. It is a regular at gün gatherings, the tea afternoons friends and neighbors take turns hosting. It earns its spot on meze tables too.

Potatoes are actually a late arrival in Turkey. They were first sold in Istanbul markets around 1850 as an imported novelty. Farming only began in 1876 on the Sakarya plain, when a governor named Ahmet Vefik Pasha won villagers over with a 15-year tax break. His dictionary from the same year was the first to put the word patates in print.

Why This Recipe Works

• No mayo, no heaviness. Olive oil, sumac, and pul biber keep it light, with a nice mix of tang and gentle heat, much like Austrian Potato Salad (Erdäpfelsalat).
• Dressing the potatoes while they are warm means the flavor goes all the way through, not just on the surface.
• It is ready in about 20 minutes with simple, everyday ingredients.

• Kids can eat it too. Leave out the chili flakes and it is completely mild.
• It is a perfect side dish to prep ahead. The flavor only gets better as it sits.

Starchy potatoes like Russets work too. They have a softer bite and soak up more of the dressing, so the salad turns out a little creamier.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Potatoes - Waxy potatoes like baby potatoes, red potatoes, or Yukon Golds are my first choice. They hold their shape and give a firm bite. Starchy potatoes like Russets work too, with a softer bite that soaks up more dressing for a creamier salad.

• Vegetables and herbs - I use red onions, green onions, flat-leaf parsley, capers, crunchy pickled cucumbers, and fresh dill leaves to mix with the potato salad.

• Olive oil - I always use good quality extra virgin olive oil for salads.

• Lemon juice - Always prefer lemon juice squeezed from fresh lemons instead of bottled lemon juice for a fresher and more delicious taste.

How to Make Turkish Potato Salad without Mayonnaise

Wash the potatoes well and boil them whole in salted water until fork-tender. This usually takes about 15 to 30 minutes, depending on the size.

Drain the potatoes and let them cool just enough to handle. Peel them while still warm for the best texture, then cut into bite-sized chunks. In a small bowl, whisk together olive oil, lemon juice, sumac, chili flakes, salt, and black pepper. Taste and adjust the seasoning as needed.

Thinly slice the green onions and red onion. Dice the pickled cucumber. Roughly chop the parsley and dill. Place them in a large bowl and add the warm potato chunks.

Pour the dressing over and gently toss to coat everything evenly. You can serve it right away, but letting it sit for 15 to 20 minutes helps the flavors come together even more.

Taste again before serving and adjust the lemon, salt, or oil if needed. This salad is best served at room temperature or slightly chilled.

Recipe Tips From the Chef

• Boil the potatoes whole with the skin on in salted water, then peel them while they’re still warm. It’s easier and helps keep the texture intact.

• If leaving the skins on, scrub the potatoes well, boil until fork-tender (about 15 to 30 minutes depending on size), and cut them right away to help maintain their texture.

• It’s best to dress the potato salad while the potatoes are still warm, as they absorb the flavors more easily at that stage.

• To make this salad ahead, store the components separately and dress it just before serving. Toss everything together with the herbs and the lemon dressing when ready to serve.

• Cut the potatoes into even chunks and toss gently, so they don't break apart in the bowl.

Troubleshooting Common Issues

• If your potatoes turn mushy, they were boiled too long. Cook them until just fork-tender, then drain and let them cool quickly.
• If the salad tastes bland, it usually needs more lemon or salt, so taste it again after tossing.
• If it feels dry, dress the potatoes while they are still warm, then add a little more olive oil or a squeeze of lemon.
• If the herbs look wilted, stir them in at the last minute so they stay fresh.

Variations & Substitutions

You can add some protein to turn this light salad into a full meal:

Hard-boiled eggs: Serve sliced on top.

Cubes of feta cheese add creaminess with a salty punch.

Chickpeas or canned beans make it vegan-friendly yet filling.

You can also add bell peppers (green or red) for crunch and color or Olives (Kalamata or black) for briny pop. Adding a splash of vinegar will add an extra zing to this refreshing Potato Salad without Mayonnaise.

There are lots of named versions in Turkey too. Nar ekşili has a drizzle of pomegranate molasses over the top for a sweet and sour edge.

Köz biberli folds in chopped roasted red peppers.

Hardallı swaps the lemon dressing for mustard, yogurt, and cornichons.

And for guests, home cooks sometimes press the salad into a cake mold, then turn it out as a centerpiece.

Serving Suggestions

This salad fits right into meals like:

• Middle Eastern meze platters: with Kashk e Bademjan - Persian Eggplant Dip, Muhammara, Yaprak Sarma - Stuffed Grape Leaves, and Haydari.

• Outdoor BBQs: side to grilled meats and kebabs such as BBQ Grilled Shrimp Skewers, Adana Kebab, and Patlican Kebabi - Eggplant Kebab.

• Light lunches: serve alongside Pita Bread, Zeytoon Parvardeh - Persian Marinated Olive, feta, or Laffa Bread

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors keep developing, so it often tastes even better the next day.

Don't freeze this salad. Freezing changes the texture of cooked potatoes, and they turn grainy and watery once thawed. Before serving leftovers, refresh the salad with a small drizzle of olive oil and a fresh pinch of sumac.

Make Ahead

This salad is easy to prep in stages. You can boil the potatoes a day ahead and keep them in the fridge.

For the freshest result, keep the chopped vegetables, herbs and dressing separate, then combine everything shortly before serving.

Give the finished salad a short rest so the flavors settle.

Recipe FAQs

Related Recipes

For more delicious and refreshing Mediterranean salad recipes, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious and tangy Potato Salad without Mayonnaise (Patates Salatasi) as much as you enjoy eating it! 🙂