Ingredients
Scale
- 2 pounds potatoes
- 5 stalks green onions, chopped
- 1 medium carrot, grated
- 1 medium onion (red or white), thinly sliced
- 4 leaves Romaine lettuce, chopped
- ½ cup parsley, chopped
- 3 tablespoons olive oil
- 1 medium lemon, juiced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons sumac
- 1 teaspoon red chili flakes (pul biber)
Instructions
- Cook the potatoes in salted boiling water for 20-30 minutes until tender but not too soft.
- Drain and cool the potatoes, then peel and chop them into large chunks.
- Add green onions, grated carrot, onion slices, chopped lettuce, and parsley to the potatoes.
- Mix olive oil, lemon juice, salt, pepper, sumac, and red chili flakes for the dressing.
- Pour the dressing over the salad and toss well. Serve immediately.
Notes
- For best flavor, let the salad sit for 10 minutes before serving.
- Adjust chili flakes to your preferred spice level.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg