Turkish Potato Salad (Patates Salatası)

To make Turkish potato salad, start by peeling and cutting medium-sized potatoes into bite-sized cubes. Boil them in salted water for about 10-15 minutes until tender. Drain and let them cool. In a separate bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, and pepper. In a large bowl, combine the cooled potatoes with chopped red onion, cucumber, parsley, and dill. Pour the dressing over the salad, toss gently, and refrigerate for at least 30 minutes before serving.

Yes, Turkish potato salad is suitable for a vegan diet as it contains no animal products. The ingredients include potatoes, fresh herbs, and a dressing made from olive oil, lemon juice, and vinegar, making it a refreshing and healthy option for vegans.

If you don't have Dijon mustard on hand, you can substitute it with yellow mustard or omit it entirely for a milder flavor. Alternatively, you can use a bit of mayonnaise or a splash of hot sauce for a different twist on the dressing.

To store leftover Turkish potato salad, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. Make sure to give it a good stir before serving again, as the dressing may settle.

Turkish potato salad pairs wonderfully with grilled meats, kebabs, or any variety of Turkish dishes such as kofta or lamb chops. It also complements Mediterranean-style meals and can be served alongside fresh bread or pita.