Potato salad, Turkish style

Every single BBQ we ever had when I was a child featured this potato salad, and now I seem to make it for every BBQ, picnic or garden party I go to. It turns out that when potatoes, red onions, tomatoes & vinaigrette meet, they have a party. Who knew? (answer, my father!)



1kg floury potatoes (maris piper)

1 red onion

4 tomatoes

A handful of chopped parsley

A handful of chopped dill

Salt & pepper


4 tbsp olive oil

2 tbsp white wine vinegar


  1. Peel the potatoes, quarter into big but still bite sized chunks, chuck in a large saucepan, cover with cold water and bring to the boil until just tender (don’t let them fall apart!).
  2. Peel, halve (through the root), halve again and slice onion into thin slivers.
  3. Keep the onion on your chopping board and sprinkle over a teaspoon of salt – then crush the onion with the back of a fork. Put the onion in a large bowl, along with the dressing.
  4. Quarter the tomatoes, remove the seeds, then chop into large pieces, add to the bowl.
  5. When the potatoes are cooked, drain well, then tip (while still warm) into the onion/dressing, and stir well but gently so that the potatoes don’t break down.
  6. Season with pepper and leave the salad to cool.
  7. When ready to serve, stir in the chopped herbs gently, scooping up any settled dressing too.
  8. Feel happy and summery.

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