Warm Turkish potato salad made with baby potatoes, red cabbage, herbs, roasted red peppers, all of it tossed together with a tasty dressing is so good and something different!
Take the potatoes in a large cooking pot and cover with an inch of cold water and add one tablespoon salt. Bring it to a rolling boil, lower the heat and let it simmer until tender but still with a bite, about 5 minutes. Drain the water well.
Meanwhile, in a large salad bowl combine olive oil, lemon juice, white vinegar, Aleppo pepper, sumac, salt and pepper. Whisk it well and adjust the seasoning as per taste.
Into the salad bowl, add the boiled and drained warm potatoes, shredded cabbage, roasted red pepper strips, green onions and parsley. Gently toss it all together.
Serve the warm salad immediately.
Notes
Potatoes: Don’t use starchy potatoes such as russet potatoes. You can also steam the potatoes instead of boiling. Be sure to not overcook the potatoes.
Spices: Aleppo red pepper and sumac are available online and at Mediterranean or middle-eastern stores.
Make Ahead: Boil the potatoes, shred the cabbage and make the dressing ahead of time. Warm up potatoes before tossing it all together.
Leftovers: Refrigerate leftovers for up to 4 days. Warm it up before serving. Do not freeze leftovers.
Nutrition facts do not include salt absorbed while cooking potatoes.
For more information on ingredients, variations and serving suggestions, scroll up the page to the blog post.