Turkish
Patates Salatası
Warm potato cubes take up a bright lemon-and-olive-oil dressing before scallions, parsley, dill, sumac, and pul biber are folded through for a fresh finish.
4 servings · 20 minutes prep · 25 minutes cook
Ingredients
Potatoes
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 2 quarts cold water, or enough to cover by 1 inch
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided
Lemon-Sumac Dressing
- 3 tablespoons fresh lemon juice
- 2 teaspoons ground sumac
- 1 teaspoon pul biber
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
Fresh Herbs
- 4 scallions, thinly sliced
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh dill
Directions
Cook the Potatoes Evenly
- Combine the potatoes, cold water, and 1 teaspoon of the kosher salt in a large saucepan. Bring to a gentle boil, then reduce to a steady simmer and cook for 10 to 14 minutes, until a knife enters a center cleanly but the cubes still hold sharp edges.
- Drain immediately. Return the potatoes to the warm empty saucepan off the heat for 2 minutes, shaking once, so steam can evaporate surface moisture.
Dress While Warm
- Whisk the lemon juice, sumac, pul biber, black pepper, and remaining 1/2 teaspoon salt. Whisk in the extra-virgin olive oil.
- Transfer the warm potatoes to a wide bowl. Pour over the dressing in two additions, folding with a flexible spatula after each, then rest for 15 minutes.
Fold in the Herbs
- When the potatoes are warm rather than steaming, add the scallions, parsley, and dill. Fold only until evenly distributed.
- Rest for 10 minutes, then taste a potato center for salt and lemon. Serve slightly warm or at room temperature, with any dressing from the bottom spooned over the top.
