Turkish Potato Salad

Time
Total Time 30 min
Health Score
Health Score 8/10
Difficulty
Difficulty Easy
Servings
Servings 6

Turkish potato salad is a refreshing and nutritious dish that combines tender potatoes with fresh vegetables and herbs. Perfect for picnics, school lunches, or as a side dish, this salad is lighter than mayo-based potato salads, making it more child-friendly and healthier. The combination of olive oil and lemon juice creates a bright, fresh dressing that kids usually enjoy. You can adjust the spiciness level for children by reducing or omitting the red pepper flakes. The eggs add protein, making this salad more filling and nutritionally complete.

Nutrition Information

Vitamin C Rich
165kcal
Calories
4g
Protein
22g
Carbohydrates
8g
Fat
3g
Fiber
25mg
Vitamin C
450mg
Potassium
1.2mg
Iron
380IU
Vitamin A
45
folate

Ingredients

  • For boiling potatoes:
  • 5-6 potatoes
  • 1 dessert spoon salt
  • Water to cover
  • For the salad:
  • 2 eggs
  • 6 green onions
  • 6-7 lettuce leaves
  • 1/4 bunch parsley
  • Juice of 1 lemon
  • 1/2 tea glass olive oil
  • 1 dessert spoon salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper

Instructions

  1. Prepare potatoes:
  2. Cut potatoes in half for easier cooking
  3. Place in pot and cover with water
  4. Add salt and boil until tender (check with fork)
  5. Drain and let cool
  6. Cook eggs:
  7. Place eggs in water and bring to boil
  8. Cook for about 10 minutes until hard-boiled
  9. Cool in cold water
  10. Prepare vegetables:
  11. Finely chop green onions, lettuce, and parsley
  12. Peel cooled potatoes
  13. Cut potatoes into cubes
  14. Peel and cube hard-boiled eggs
  15. Assemble salad:
  16. Place cubed potatoes in a large bowl
  17. Add chopped vegetables
  18. Add lemon juice, olive oil, salt, red pepper flakes, and black pepper
  19. Mix gently
  20. Add cubed eggs
  21. Give a final gentle mix
  22. Transfer to serving dish

Serving Tips

  • Can be served warm or cold
  • Perfect as a side dish or light main course
  • Great for picnics and packed lunches
  • Can be stored in the refrigerator for up to 2 days
  • For children, reduce or omit the spicy ingredients
  • Can add extra olive oil before serving if desired
  • Excellent with grilled meats or fish
  • Can be packed in lunch boxes