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.