1-Getting Traditional Turkish Potato Salad right: Start by boiling 3 pounds of potatoes in a large pot of salty water don’t forget to use at least one tablespoon of salt for that perfect seasoning. This takes about 20 to 30 minutes until the potatoes are fork-tender, then let them cool, peel, and dice them into large chunks.

2-Once your potatoes are ready: mix them in a large bowl with 1 diced green bell pepper, 4 diced green onions, one-third cup of chopped parsley, and 2 tablespoons of chopped fresh mint. This combination brings a fresh, vibrant twist to the salad. Next, add 3 tablespoons of olive oil and 1 tablespoon of freshly squeezed lemon juice, then sprinkle in 2 teaspoons of sea salt, 1 teaspoon of sumac, and 1 teaspoon of Aleppo pepper or red pepper flakes.

3-Toss everything together gently: to coat the ingredients evenly, and you’re almost done. The salad serves 6 people, with each portion clocking in at about 153 calories, including 7 grams of total fat, 731 milligrams of sodium, 21 grams of carbohydrates, 3 grams of fiber, 2 grams of sugar, and 3 grams of protein. Total preparation time is around 38 minutes, with 8 minutes for prep, 25 minutes for cooking, and 5 minutes for finishing touches, and it can be served immediately for the best flavor.