Description
Bright, herby, and citrusy — a refreshing Mediterranean twist on classic potato salad.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes (boiled & chunked)
- ½ red onion (finely diced)
- 1 cup chopped fresh parsley
- Juice of 1 large lemon
- ½ cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ¼ teaspoon chili flakes
- Salt and black pepper to taste
- Optional: sliced olives or green peppers
Instructions
- Boil potatoes in salted water until fork-tender but still firm. Drain and cool slightly.
- Cut warm potatoes into large chunks and place in a mixing bowl.
- Add red onion, cucumber, tomatoes, and parsley.
- Drizzle with olive oil and fresh lemon juice.
- Sprinkle paprika, chili flakes, salt, and pepper evenly over the salad.
- Gently toss while potatoes are still slightly warm so they absorb the dressing.
- Let rest 10–15 minutes before serving for best flavor.
Notes
- Serve at room temperature or chilled.
- For added flavor, let the salad sit for a while before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg