Fresh & Zesty Potato Salad Recipe with Lemon and Olive Oil

Welcome to another wholesome and flavor-packed recipe post! Today, we’re diving into one of the simplest yet most refreshing dishes you can add to your weekly menu — a Turkish-style potato salad with lemon and olive oil. It’s light, vibrant, and full of fresh herbs. Oh, and did I mention it’s naturally vegan, gluten-free, and perfect for clean eating?

Whether you’re prepping for a picnic, looking for a healthy meal prep option, or just craving a Mediterranean twist, this salad checks all the boxes.

🥗 Why You’ll Love This Potato Salad

• No mayo, no cream – just fresh, real ingredients
• Packed with lemony zing and herbal goodness
• Perfect for meal prep — gets even better the next day
• Great side for grilled dishes, wraps, or lunch bowls
• Loaded with potassium, fiber, and vitamin C

🌿 Ingredients You’ll Need:

• 4 medium potatoes, boiled, peeled, and diced
• 3–4 green onions, finely chopped
• A handful of fresh parsley, roughly chopped
• 1 teaspoon sumac (adds a tangy, citrusy touch)
• Salt, to taste
• Juice of 1 lemon (freshly squeezed is best)
• 3–4 tablespoons extra virgin olive oil
• 
  

👩‍🍳 How to Make It:

1. Boil the potatoes
   Cook the potatoes until fork-tender. Peel and dice them while they’re still warm — they soak up flavor better this way!
2. Mix the herbs
   In a large bowl, combine chopped green onions and parsley.
3. Add the potatoes
   Gently fold in the diced potatoes.
4. Season and toss
   Sprinkle in salt and sumac, drizzle with lemon juice and olive oil. Toss everything gently to coat well.
5. Let it sit
   Let the salad rest for about 10–15 minutes before serving so the flavors can meld beautifully.

✨ Pro Tips:

• Use waxy potatoes like Yukon Golds for best texture.
• Add a minced clove of garlic if you like a kick.
• Want more protein? Add chickpeas or boiled eggs (if not vegan).
• Store in an airtight container in the fridge — it keeps well for up to 3 days.

💡 Serving Ideas:

This potato salad is perfect for:

• Summer barbecues
• Meze platters or tapas-style meals
• Light lunch with sourdough toast or avocado
• Picnics or potlucks

📌 Final Thoughts

Simple doesn’t have to mean boring. This lemon and olive oil potato salad is a testament to how clean, plant-based eating can still be satisfying and crave-worthy. It’s a staple in many Turkish homes — and after trying it, it might just become one in yours too.

Let us know in the comments how you served it, and don’t forget to Pin this recipe for later!