Description
Indulge in the creamy, tangy, and herb-infused flavors of this authentic Turkish Potato Salad. Bursting with fresh dill, lemon, and a rich yogurt dressing, this dish is a true delight for the senses.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 cup chopped fresh dill
- 1/4 cup chopped green onions
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, whisk together the yogurt, lemon juice, olive oil, Dijon mustard, and garlic until well combined.
- Add the cooled potatoes, dill, and green onions to the yogurt dressing. Gently toss to coat the potatoes evenly.
- Season with salt and black pepper to taste.
- Refrigerate the Turkish Potato Salad for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- This salad pairs well with grilled meats.
- Fresh herbs enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Turkish Potato Salad, salad, potato salad, yogurt dressing, dill salad