Go Back
–+ servings
Print Recipe
5 from 1 vote

Potato Salad without Mayonnaise

This Potato Salad without Mayonnaise is the Turkish classic, Patates Salatası. It is quick to make, easy to prep ahead, and perfect next to anything grilled.
Prep Time25 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean, Turkish
Diet: Gluten Free, Halal, Low Fat, Low Lactose, Vegan, Vegetarian
Servings: 4 people
Calories: 179kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 lemon juicer
  • 1 Sharp knife

Ingredients

  • 1 lbs potatoes (450 grams)
  • 2 tablespoon extra virgin olive oil
  • ¼ cup lemon juice
  • 5 green onions (sliced)
  • 1 small red onion (thinly sliced)
  • 1 small pickled cucumber or gherkin (diced)
  • 1 tablespoon capers (chopped)
  • ½ cup chopped fresh dill
  • 1 cup chopped parsley
  • 1 teaspoon sumac
  • ½ teaspoon chili flakes (adjust the amount to your taste)
  • 1 teaspoon salt (adjust the amount to your taste)
  • ½ teaspoon freshly ground black pepper
US Customary - Metric

Instructions

  • 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 the warm potato chunks in a large bowl. Add the green onions, red onion, pickled cucumber, capers, parsley, and dill.
  • 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.

Notes

  • Boil the potatoes whole with the skin on in well-salted water, then peel them while still warm. It keeps the texture intact.
  • Waxy or baby potatoes hold their shape best. Starchy potatoes like Russets go softer and soak up more dressing.
  • Dress the salad while the potatoes are still warm so they absorb the flavors.
  • Cut the potatoes into even chunks and toss gently, so they don't break apart.
  • Soak the sliced onions in cold water for 10 minutes if raw onion tastes too sharp, then dry them well before adding.
  • Make ahead: boil the potatoes a day in advance and keep the components separate, then combine with the herbs and dressing shortly before serving.
  • Storage: keep leftovers in an airtight container in the fridge for up to 3 days. Do not freeze, cooked potatoes turn grainy and watery once thawed.
  • No capers or pickles? Chopped green olives, a splash of vinegar, or a little mustard add a similar tangy touch.
  • The base salad is naturally vegan and gluten-free. Add hard-boiled eggs, feta, or chickpeas to turn it into a fuller meal.
  • Serve it at room temperature or lightly chilled, never piping hot.

Nutrition

Calories: 179kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 738mg | Potassium: 721mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1965IU | Vitamin C: 58mg | Calcium: 73mg | Iron: 3mg