Bright, herby and tangy, this Turkish Dill Potato Salad is an easy weeknight side that comes together in under an hour. It’s creamy with a lively lemon finish and lots of fresh dill, perfect for picnics or weeknight dinners. If you love bright herb-forward sides, try it alongside Asian cabbage salad for a colorful spread.
Why You’ll Love This Turkish Dill Potato Salad
- Bright, fresh dill and lemon flavor that feels light yet satisfying
- Ready in about an hour, with hands-on time under 15 minutes
- Great for meal prep and holds up well as leftovers
- Family-friendly and easy to adjust for spice or creaminess
- Uses simple pantry ingredients you likely already have
Ingredients Needed
- Potatoes
- 4 medium potatoes
- Herbs
- 1/4 cup fresh dill, chopped
- Sauce
- 1/2 cup yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Spices
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Step-by-Step Instructions
- Boil the potatoes until tender, then cool and peel.
- Cut the potatoes into bite-sized pieces.
- In a large bowl, combine yogurt, olive oil, lemon juice, red pepper flakes, salt, and pepper.
- Add the potatoes and dill to the bowl, and gently mix to coat.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Serving Suggestions Turkish Dill Potato Salad
- Serve alongside grilled chicken or fish for a light meal.
- Spoon over a bed of mixed greens and top with extra dill.
- Add chopped hard-boiled egg and a sprinkle of paprika for color.
- Pair with pickled vegetables and cold mezze for a Mediterranean plate.
- Try it with a crunchy slaw like Asian carrot salad for contrasting textures.
Tips for Success Turkish Dill Potato Salad
- Cook potatoes just until tender to avoid mushy salad.
- Cool and peel while still warm for easier skin removal.
- Taste and adjust lemon and salt after chilling since flavors mellow.
- Use Greek yogurt for extra creaminess without mayo.
- Store in an airtight container up to 3 days; serve chilled or slightly cool with a side like Asian spring salad.
Variations
Here are a few easy ways to change it up:
- Spicy: Increase red pepper flakes or add a pinch of cayenne.
- Dairy-free: Swap yogurt for a dairy-free yogurt or mashed avocado.
- Extra veg: Fold in diced cucumber or roasted red peppers for crunch.
Turkish Dill Potato Salad
Bright and herby, this Turkish Dill Potato Salad is a creamy, tangy side dish ready in under an hour, perfect for picnics or weeknight dinners.
Ingredients
Potatoes
- 4 medium medium potatoes for boiling
Herbs
- 1/4 cup fresh dill, chopped adds flavor
Sauce
- 1/2 cup yogurt use Greek yogurt for extra creaminess
- 2 tablespoons olive oil for richness
- 1 tablespoon lemon juice for tang
Spices
- 1 teaspoon red pepper flakes for heat
- Salt and pepper to taste
Instructions
Preparation
- Boil the potatoes until tender, then cool and peel.
- Cut the potatoes into bite-sized pieces.
- In a large bowl, combine yogurt, olive oil, lemon juice, red pepper flakes, salt, and pepper.
- Add the potatoes and dill to the bowl, and gently mix to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Cook potatoes just until tender to avoid mushy salad. Cool and peel while still warm for easier skin removal.