Hi, Semra here…Aylins mom. This Turkish potato salad recipe is made with just a few ingredients and is much healthier than the traditional version. Fresh herbs and lemony dressing makes it very light and a great addition to your barbecues and picnic baskets.

I hope you enjoy.

Xx, Semra



5 lb red or Yukon baby potatoes or 6-7 medium sized ones (Linked Here)
6 Green onions thinly sliced (Linked Here)
2 Red bell peppers fire roasted and diced or 12 ounce jarred peppers (Linked Here)
1/2 cup cup sliced petite dill pickles (Linked Here)
1/2 cup Italian parsley (Linked Here)
1/2 cup Fresh dill (Linked Here)
1/3 cup Extra virgin olive oil (Linked Here)
4  Tbsp Red wine vinegar (Linked Here)
1 tsp Kosher salt (Linked Here)


1/3 cup Extra virgin olive oil (Linked Here)
1/3 cup Lemon Juice (Linked Here)
2 tsp Whole grain Dijon mustard (Linked Here)
1 tsp Kosher salt (Linked Here)
1/2 tsp Freshly ground black pepper (Linked Here)



  • Slice the potatoes about 1/8 inch thick and place them in pot with cold water, add tsp salt and bring to boil 
  • Reduce the heat to low and cook for 8-10 minutes until tender but not too soft. Should still have a bite to it 
  • When it’s done drain and place it in a large bowl and drizzle with vinegar while it’s hot and let it cool 
  • After it’s cooled add parsley, dill, sliced pickles and diced roasted red peppers over the potatoes 
  • Prepare the dressing by adding all the ingredients and whisking until smooth and pour over the mixture 
  • Gently mix with a large spoon making sure slices of the potatoes doesn’t break apart. 
  • Transfer to a serving platter and serve. 


Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!

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