Turkish Potato Salad

Turkish Potato Salad

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Servings: 4
Calories: 562


  • 6 medium-sized waxy potatoes

for the wine dressing:

  • 4 1/2 floz olive oil
  • 6 tbsp dry white wine
  • juice of 1 1/2 lemons
  • 3 tbsp finely chopped parsley
  • salt and pepper

serve with:

  • Greek Aubergine Dip
  • Courgette Fritters


  • Scrub the potatoes under running cold water to eliminate any soil; steam them until tender, leave to cool then peel and cut lengthwise in half; cut each half into thin slices. Transfer to a deep serving dish or salad bowl.
  • Make the dressing: dissolve scant 3/4 tsp salt in the lemon juice in a bowl. Add the olive oil very gradually, beating continuously with a balloon whisk or hand-held electric beater. Keep beating as you add the wine vinegar a little at a time. Season generously with freshly ground pepper and mix carefully, coating all the potato slices.
  • Sprinkle with the parsley and serve with a selection of Greek and Turkish appetizers such as Aubergine Dip and Courgette Fritters.
Calories: 562 kcal
Carbohydrates: 57 g
Protein: 7 g
Fat: 34g
Saturated Fat: 5 g
Sodium: 23 mg
Potassium: 1390 mg
Fiber: 7 g
Sugar: 3 g
Vitamin A: 260 IU
Vitamin C: 71 mg
Calcium: 46 mg
Iron: 3 mg
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