When I went to Turkey, one of the things that struck me the most is how flavourful the food is. The cuisine is made in the Mediterranean style, but with a spin all their own. Some simple but iconic ingredients characterize their dishes and they make them distinctive and delicious.
Three of the ingredients I am talking about are Aleppo pepper, sumac and dried mint. They feature prominently in many Turkish recipes, and they work beautifully in this dish. Potatoes can be bland but in this recipe they are anything but! The combination of fresh herbs with lemon juice, Aleppo, sumac and mint make this salad a party.
Next time you need to bring something to a potluck or the family gathering, make this salad. It will be a fantastic addition to any table!
TURKISH STYLE POTATO SALAD
6-7 medium white potatoes
1 tsp salt
1/2 cup parsley, chopped
1/2 cup dill, chopped
6 green onions, sliced
2 tsp sumac
2 tsp sweet pul biber (Aleppo red pepper flakes)
1 1/2 tsp dried mint
Juice of one large lemon, or more to taste
6-8 tbsp extra virgin olive oil
Salt and pepper to taste
Place whole potatoes in medium saucepan and cover with water and add salt, cook until tender, then cut into bite sized chunks (I like to leave skins on). This may take up to 30 minutes, depending on the size of your potatoes.
Let potatoes cool and then place in large bowl. Add parsley, dill, green onions, sumac, Aleppo pepper, dried mint, lemon juice and olive oil.
Toss salad well, making sure all ingredients are well mixed. Add salt and pepper to taste; add more lemon juice if it needs it. If salad seems dry to your taste, add a bit more olive oil.
Let salad rest for 30 minutes before serving.
Serves 6-8.