Yoğurtlu patates salatası – potato salad with yogurt and herbs Recipe
Yoğurtlu patates salatası is a Turkish potato salad with a light yogurt dressing, cucumber and plenty of herbs. In Turkey it often appears on the table at home barbecues and family gatherings, next to meat and bread. The flavor is a bit similar to German potato salad, but instead of mayonnaise there is refreshing yogurt and mint.
This Turkish-style potato salad is lighter than classic mayonnaise-based versions thanks to a refreshing yogurt dressing and plenty of fresh herbs. Cucumber and mint give it a summery character, and it fits perfectly with grilled dishes.
Chef's tips
Use waxy potatoes so they hold their shape and don’t fall apart when mixed. Make sure the potatoes are completely cooled before combining with the yogurt dressing to prevent it from becoming runny. Adjust the amount of garlic to your taste – in Turkish homes this salad is often quite garlicky.
How to serve
Serve in a wide, shallow bowl, sprinkled with sweet paprika and extra chopped herbs. It’s great alongside grilled chicken, lamb skewers, fish or roasted vegetables. You can also serve it as part of a mezze-style spread with bread, olives and other small dishes.
Ingredients
- potatoes waxy, salad potatoes - 700 g
- plain yogurt thick - 250 g
- mayonnaise for creaminess, can be omitted - 2 tablespoons
- fresh cucumber medium, finely diced - 1 piece
- chives finely chopped - 3 tablespoons
- dill finely chopped - 2 tablespoons
- fresh mint finely chopped, or 0.5 teaspoon dried - 1 tablespoon
- lemon juice - 1.5 tablespoons
- olive oil - 2 tablespoons
- garlic grated or very finely chopped - 1 clove
- salt to taste
- black pepper - 0.25 teaspoons
- sweet paprika for sprinkling on top - 0.5 teaspoons
Preparation
- Wash the potatoes thoroughly, place them whole (with skins) in a pot, cover with cold water and salt. Bring to a boil, reduce the heat and cook for 15–20 minutes, until tender but not falling apart. Check with a knife – it should go in with slight resistance.
- Drain the cooked potatoes and set aside to cool. When lukewarm, peel and cut into bite-sized cubes.
- Dice the cucumber finely. If it has a lot of seeds and juice, you can remove some of them with a teaspoon so the salad doesn’t become watery.
- In a large bowl, mix the yogurt, mayonnaise, lemon juice, olive oil, garlic, salt and pepper until you have a smooth dressing.
- Add the diced potatoes, cucumber, chives, dill and mint to the dressing. Gently mix so the potatoes don’t fall apart.
- Taste and, if needed, season with additional salt or lemon juice.
- Transfer the salad to a serving bowl, smooth the top, sprinkle with sweet paprika and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled or at room temperature.
Storage
Sałatkę przechowuj w szczelnym pojemniku. Przed podaniem po wyjęciu z lodówki lekko ją zamieszaj i w razie potrzeby dodaj łyżkę jogurtu, jeśli sos zgęstniał.
