This Turkish dill potato salad is a must-make for anyone who loves Middle Eastern foods! It is tangy, slightly spicy, and super delicious.
If you’re looking for a no-mayo potato salad that tastes super refreshing and flavorful, you’ve come to the right place! This Turkish dill potato salad is super simple to make, packed with flavor, and just perfect on warm and sunny days.
Since this potato salad uses quite a bit of dill, I’d only recommend making it if you like the flavor of dill. If this is not quite your thing, then I’d recommend trying my green potato salad or making this recipe with other herbs, like fresh parsley.
But if you love dill as much as I do, then definitely try this recipe! It’s seriously good and very easy to make.
Turkish Dill Potato Salad Ingredients
To make this Turkish dill potato salad, you’ll need the following ingredients:
- Potatoes: I recommend using Yukon Gold potatoes to make this potato salad. They have the perfect texture and taste great!
- Red onion: Red onions are super aromatic and go really well with the other ingredients in this dill potato salad recipe. But if you prefer another type of onion, feel free to use it as a replacement!
- Fresh dill: Fresh dill is the star in this recipe! Just use regular dill to make this potato salad.
- Lemon: Lemon juice adds some acidity and flavor, so please make sure to use it. The salad doesn’t taste the same without it.
- Extra virgin olive oil: I love and recommend using extra virgin olive oil when you make salads! If you don’t like its flavor, you can use another oil of your choice.
- Red chili flakes: Red chili flakes add some spice and flavor. If you want to keep this salad very mild, use less of it or skip it entirely. But if you don’t mind some extra spice, I’d highly recommend using red chili flakes. I used Turkish pul biber (Aleppo pepper). You can find it in most Middle Eastern grocery stores or online.
- Sumac: Sumac is another key ingredient in this recipe! While it adds some acidity and tanginess like lemon juice, it also has other components that make it taste very unique and aromatic. So I would recommend buying it in a Middle Eastern grocery store or online. If you really can’t find it then skip it. But trust me, it’s worth getting it!
How to make Turkish dill potato salad
Making this Turkish dill potato salad is super simple! Just follow these steps:
- Cook the potatoes: First, place the potatoes in a pot and fill it with water. Cover the pot and bring the water to a boil. Then reduce to a simmer and cook the potatoes until they are tender. When the potatoes are done, drain the water and fill the pot with cold water to cool down the potatoes.
- Prepare the ingredients: While the potatoes cook, prepare the other ingredients. Juice the lemon, chop the dill, and dice the onion. When the potatoes have cooled down, peel them and cut them into cubes.
- Combine: Now add all ingredients to a bowl and toss until they are combined. Enjoy!
Tips & Notes
Here are a few quick notes to read through before trying this recipe.
- Check the potatoes while they cook. Cook time really depends on the size of the potatoes you use, so make sure to check the potatoes with a fork if you want to know if they are done. You should be able to insert a fork without much resistance when they are cooked through.
- Use lemon juice and red chili flakes to taste. Since everyone has their own preferences, you may find that you need more or less of these two ingredients. One teaspoon of red chili flakes makes the salad taste slightly spicy, so adjust the amount you use as needed. One lemon definitely adds some acidity, but shouldn’t be too sour. But if you’re unsure, just start with less and use more as needed.
- Prepare the potatoes in advance and let them cool in your refrigerator if you prefer your potato salad cold. This salad tastes great when served at room temperature, so you don’t really have to prepare the potatoes in advance to let them cool in your refrigerator. But if you prefer it cold, feel free to let them cool in your refrigerator once they aren’t hot anymore. Then follow the instructions as described.
I absolutely love this recipe as is but there are a few things you can change to adjust this potato salad to your taste. Here are some ideas for you.
- Herbs: If you don’t like dill or maybe you just don’t like it in huge quantities, you can use other herbs like parsley and chives. Either replace the dill completely or use less of it and add another herb of your choice. The salad is going to taste great either way!
- Onions: I love to use red onions whenever I make salads but you can use other kinds of onions. Green onions and yellow onions work just as great.
- Vegetables: If you want to add some vegetables, feel free to do so! Some lettuce and bell pepper would taste really great in this dill potato salad. Just make sure to use more of the dressing and spices when you add more ingredients.
Frequently Asked Questions
You can decide if you want to make this potato salad spicy or not. I like to use one teaspoon of Aleppo pepper for four servings which gives the salad a spicy kick without being overly spicy. So if you don’t like spicy foods, just use less or skip the red chili flakes.
You can serve this dill potato salad either way! I prefer it when it’s at room temperature, but you can let the potatoes cool in your refrigerator or use them while they are still warm. It’s totally up to you!
You can store leftovers in an airtight container in your refrigerator for 3-4 days. Since there are no vegetables that can become soggy, this potato salad tastes just as delicious the next day.
More quick and delicious salad recipes
If you are looking for more tasty and delicious salads that you can make, check out the following recipes. They are all super simple and taste amazing!
- Green Potato Salad
- Italian Pasta Salad
- Mediterranean Chickpea Salad
- Kisir (Turkish Bulgur Salad)
- Cabbage Kidney Bean Salad
Turkish Dill Potato Salad
- 2 pounds potatoes
- ½ medium-sized red onion diced
- ¼ cup chopped dill
- 2 tablespoons extra virgin olive oil
- 1 lemon juiced
- ½ - 1 teaspoon red chili flakes
- 1 teaspoon sumac
- salt and pepper to taste
- Add the potatoes to a pot and fill it with water. Cover the pot and bring the water to a boil. Then reduce to a simmer and let the potatoes cook for around 20 minutes until tender.
- While the potatoes cook, prepare the other ingredients.
- When the potatoes are tender, drain the water and let the potatoes cool in cold water. Then peel and cut them into cubes. Place the potato cubes in a large bowl.
- Add the remaining ingredients to the bowl. Then toss until everything is combined. Enjoy!