Cooking the Potatoes

Begin by preparing the star of the dish: the potatoes. Choose waxy potatoes like Yukon Gold or red potatoes for their ability to hold their shape after boiling. Place the potatoes in a large pot and fill it with water until the potatoes are fully submerged. Add a teaspoon of salt to season the water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, partially cover the pot, and let the potatoes cook for 20-30 minutes.

After 20 minutes, check the potatoes with a fork. If they slide in easily, they’re ready. If they still feel firm, continue cooking for an additional 5-10 minutes. The goal is to achieve tender but firm potatoes that won’t fall apart when mixed into the salad. Once cooked, drain the potatoes and immerse them in cold water to stop the cooking process. This step also makes peeling easier. Let them cool for three minutes before draining again.

Prepping the Vegetables

While the potatoes are cooling, prepare the vegetables. Chop the green onions finely to add a mild oniony flavor without overpowering the dish. Grate the carrot for a subtle sweetness and a pop of color. Thinly slice the medium-sized onion—red onions work beautifully for their sweetness, but white onions provide a sharper contrast. Chop the lettuce leaves and parsley into bite-sized pieces. These greens add freshness and a crisp texture that balances the potatoes’ creaminess.

Assembling the Salad

Once the potatoes have cooled slightly, peel them. Warm potatoes are easier to peel, so don’t let them cool completely. Chop the potatoes into large, even chunks and transfer them to a large mixing bowl. Add the prepared vegetables—green onions, grated carrot, sliced onion, chopped lettuce, and parsley—to the bowl with the potatoes.

Making the Dressing

The dressing is where the magic happens. In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, salt, black pepper, sumac, and red chili flakes. The olive oil provides a smooth, velvety base, while the lemon juice adds brightness and tang. Sumac brings a tart, citrusy note that’s quintessential in Middle Eastern cuisine, and the red chili flakes offer a gentle heat that enhances the overall flavor.

Combining and Serving

Pour the dressing over the potato and vegetable mixture. Using a large spoon or salad tongs, gently toss everything together until the dressing is evenly distributed. Be careful not to mash the potatoes while mixing; their chunky texture is part of the salad’s charm.

Serve the Turkish potato salad immediately for the best flavor and texture. It can also be made ahead and stored in the refrigerator for a few hours to let the flavors meld together.