Potato Salad à la Turca (Patates Salatası)

Potato salad, I had to say à la Turque not to have it confused with any of its American or European cousins, is an herbed filled, green heavy savory deliciousness. It is a great side when grilling and the absolute perfect lunch on summer days. The history of this salad in Turkish cuisine is vague and it is made in differing variations across Turkey. Although potato salad is in all its variations usually prepared as quite savory and herby, it is rarely as herby as the one I make. This salad can be one of my earliest specialties as I started making at at the age of 10. My rule is any herb and any Mediterranean green can and must go into this salad. There's nothing written in stone here; you have your boiled potatoes and herbs on them. However, the Turkish potato salad has to be savory and a bit on the sour side.

Potatoes enough to make 4-5 cups when chopped--in Turkey this is made with yellow potatoes since we don't have red ones over there; however, I love it with red potatoes,too.

1 small onion
1/2 bunch green onions, chopped
1 cucumber, cut in quarter rounds
3 banana peppers (or any other green/red pepper), chopped finely

1/4 cups halved and pitted green olives

1/4 cups finely chopped dill pickles or capers
1/2 bunch parsley, chopped
1/4 cup dill, chopped
1/4 cup fresh mint, chopped or 2 tsp dried mint flakes
1/2 tsp spicy red crushed pepper (optional)
1 tsp sweet paprika
1 tsp sumac 
1/2 tsp black pepper
juice of one and a half lemons (check after one to see if it's sour enough for you. I usually end of using almost 2 lemon for their juice, but I do love sour)
1/3-1/2 cup olive oil, you will be surprised how much olive oil this salad can need and hide

1-2 tbsp dijon mustard (optional)
salt

-Either boil the potatoes (however much you will be using) as a whole in plenty of water until soft but not mushy, very important! You want the potatoes to hold their shapes. Then peel and dice them. (InTurkey potatoes are always peeled, but in Turkey potatoes usually come with a big chunk of the field they were planted in. I don't think the ones you find here in US need peeling. I prefer not peeling them) If you're short for time, peel (optional, again) and dice first and then boil them--this way they will be ready much faster, approximately 10 minutes. Drain and let cool

-Cut the onion in half lengthwise and then chop it into very thin half moons. Put the chopped onion in a bowl and knead it with 1 tsp salt until the onion is soft. Rinse the salt off the onion and drain. 

-Mix olive oil, salt, and lemon juice (and mustard if you choose to use it--it contributes to the savory taste in a magnificent way.)
-Mix all the other ingredients and potatoes in a big bowl. 

-Dress and mix well. Make necessary adjustments: olive oil, salt or more lemon juice. 

Serve as an appetizer, salad, as a side dish for meat or enjoy it as lunch on a hot summer day. 

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