Turkish Dill Potato Salad
Turkish Dill Potato Salad is a salad recipe ready in 25 min. It makes 4 servings, each 250 kcal with 5 g protein. Beginner level, 8 ingredients.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 25 min10 min hands-on
- Beginnerlevel
- 250kcal a serving
- 5 gprotein
What is Turkish Dill Potato Salad
A tangy, slightly spicy Turkish potato salad with dill, red onion, lemon and sumac, dressed with olive oil.
- Salads · Vegetarian
- Boiling
- Knife basics
How to make Turkish Dill Potato Salad
Tips from the cook
- The cooking time depends on the size of the potatoes, so test them with a fork.
- Add the lemon juice and chilli flakes to taste: 1 tsp of flakes makes it slightly spicy.
- Best at room temperature. For a cold salad, cook the potatoes ahead and chill them.
- Not a dill fan? Use less, or swap in parsley or chives.
Cook it with the app
Get CookpathStep by step with timers, in your shopping list in one tap.
Meal prep and storage
Keeps 3–4 days in the fridge and tastes just as good the next day.
Prep a few days
See this week’s meal prep plan on the blog, or plan your own week in the app.
Turkish Dill Potato Salad substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Red onion2 options
- Spring onion (white part), thin use 2 spring onions per 1/4 red onion
Milder; still allium.
- Leave out leave out (optional salad garnish only)
Chilli flakes2 options
- Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
- Sweet paprika for colour same amount
No heat.
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