Patates piyazı is a Turkish-style potato salad. This is a side dish that can accompany a wide array of meals – I even think it is a nice side dish while eating Korean food!
While yes, it is a potato salad, it’s not exactly what comes to mind when you think of its American counterpart. You won’t find gobs of mayo in this recipe!
Don’t get me wrong, I like American potato salad too! This is just different.
Patates piyazı feels lighter than American potato salad as it is dressed with olive oil, lemon juice, salt and a touch of spicy red pepper if you desire. The parsley and green onion also give it a fresher taste.
Like many of the recipes on this website, it’s also easy and cheap. Two major winning qualities for me!
Here’s what you need:
- ~3-4 potatoes
- ~4-5 eggs (use 1 more egg than you have potatoes)
- 4-5 green onions
- ¾ cup of parsley, chopped
- ⅓ cup olive oil
- 1 tsp salt
- ½-1 tsp red pepper (to your liking)
- Lemon juice from 1 lemon
Start by peeling your potatoes and boiling in a large pot until tender (can split with a fork).
In a separate pot, boil your eggs to medium-well / well-done (around 13 minutes).
While the potatoes and eggs cook, start chopping your parsley and green onion and place into a large mixing bowl.
When potatoes and eggs finish cooking, let cool and then cut into bite-sized pieces before adding into the bowl with parsley and green onion. Next, add in the olive oil, lemon juice, salt and red pepper and mix well.
That is all there is to patates piyazı! I hope you enjoy.
Patates Piyazı - Turkish Potato Salad
Ingredients
- ~3-4 potatoes
- ~4-5 eggs (use 1 more egg than you have potatoes)
- 4-5 green onions
- ¾ cup of parsley, chopped
- ⅓ cup olive oil
- 1 tsp salt
- ½-1 tsp red pepper (to your liking)
- Lemon juice from 1 lemon
Instructions
Start by peeling your potatoes and boiling in a large pot until tender (can split with a fork).
In a separate pot, boil your eggs to medium-well / well-done (around 13 minutes).
While the potatoes and eggs cook, start chopping your parsley and green onion and place into a large mixing bowl.
When potatoes and eggs finish cooking, let cool and then cut into bite-sized pieces before adding into the bowl with parsley and green onion. Next, add in the olive oil, lemon juice, salt and red pepper and mix well.
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