Patates Salatası
Patates Salatası·(pah-tah-tess sah-lah-tah-suh)
Çay Saati (Afternoon Gatherings & Golden Hour Carbs)
Four in the afternoon, the kettle hisses, and Yukon Gold potatoes steam on the cutting board. Forget the heavy, mayonnaise-laden potato salad of American deli cases. This is anne usulü—mother-style—the kind of simple, warmly herbaceous dish that anchors a Turkish afternoon tea. It relies entirely on good olive oil, Aleppo pepper, a heavy hand of fresh lemon, and three rules: boil the potatoes in their jackets, massage the onions with salt, and dress the potatoes while they're still warm. Pour the tea.
Ingredients
- Yukon Gold potatoes2 lb
- red onion1 med
- scallions5 med
- flat leaf parsley1 large bunch
- fresh dill2 tbsp
- extra virgin olive oil1/3 cup
- lemon1 large
- sumac1 tsp
- pul biber1 tsp
- fine sea salt1 1/2 tsp
- black pepper1/2 tsp
Method
- 01
Boil the whole, unpeeled potatoes in heavily salted water.
Cover the potatoes with cold water, add a generous pinch of salt, and bring to a simmer over medium-high heat. Cook for 20 to 30 minutes until easily pierced with a fork, but not falling apart, then drain immediately.
- 02
Massage the sliced red onion with a pinch of salt, then rinse and squeeze dry.
This grandmotherly secret draws out the bitter, sulfurous bite. Work a teaspoon of salt into the onions with your hands for about 30 seconds, run them under cold water in a colander, and wring them out.
- 03
Whisk the olive oil, lemon juice, sumac, pul biber, salt, and black pepper into an emulsion.
- 04
Peel and cube the potatoes while they are still warm, and immediately toss them with the dressing.
The skins will slip right off with a paring knife. Cutting and dressing them warm is the most critical step, as the porous starch absorbs the lemon and oil like a sponge. Let them sit until completely cooled to room temperature.
- 05
Once the potatoes have cooled completely, gently mix in the massaged onions, scallions, parsley, and dill.
Adding herbs to hot potatoes will turn them an unappetizing brown. Taste for seasoning, adjust with more lemon or salt if needed, and serve at room temperature.
Notes
Sourcing the spices.
Sumac and Pul Biber (Aleppo pepper) are essential for the authentic tart, mildly spicy flavor profile. They are easily found at Middle Eastern grocers or online, and standard crushed red pepper flakes are not an acceptable substitute.
From Cook Turkish in America.