Photo of Turkish potato salad with dill and mint by WW

Turkish potato salad with dill and mint

Total Time
1 hr 3 min
20 min
13 min
Here’s a super flavorful Turkish spin on an American classic. Chopped roasted peppers and onions would also be nice additions. Traditionally, russet potatoes are not the potato of choice for potato salads (they can quickly turn from tender to soft and crumbly), but if cooked just right, they are the best here to absorb the tangy and herbaceous dressing. Yukon Golds and other medium-starch potatoes will hold their form better and offer a dense, creamy texture. They are also a great choice, but keep in mind they take a couple of minutes more to cook. Red-skinned potatoes will also make for a pretty salad. You don’t have to peel them and they will take up to 15 minutes (or a little more) to cook.


Uncooked russet potato

3 pound(s), (4-5 large) peeled, cut into ½-inch dice

Sea salt

2 tsp, divided (plus extra as needed)

Plain lowfat yogurt

½ cup(s)

Lemon zest

½ tsp, freshly grated

Fresh lemon juice

2 Tbsp, freshly squeezed, plus extra as needed

White wine vinegar

1 Tbsp

Dijon mustard

1 Tbsp

Extra virgin olive oil

3 Tbsp

Black pepper

¼ tsp, freshly ground

Crushed red pepper flakes


Uncooked scallion(s)

¼ cup(s), thinly sliced, whites and greens

Fresh mint leaves

1 Tbsp, finely chopped


1 Tbsp, fresh, finely chopped


  1. Place potatoes in a large pot; add enough water to cover them by 1 inch. Add 1 tsp salt, cover and bring to a boil over high heat; reduce heat to maintain a steady but low boil. Cook until potatoes are just tender and still have some bite, 8-13 minutes (start checking for doneness with a paring knife around 6 minutes – do not overcook them or you will have mashed potatoes); drain potatoes.
  2. Meanwhile, whisk together yogurt, lemon zest, lemon juice, vinegar and mustard in a medium-size bowl; gradually stream in oil while whisking quickly and constantly until vinaigrette comes together.
  3. Toss potatoes with dressing while they are still warm; season with remaining 1 tsp salt, black pepper and red pepper flakes. Toss again; let cool.
  4. Stir in scallions, mint and dill; adjust seasoning to taste and add more lemon juice if needed.
  5. Serving size: 2/3 c


This recipe by Cara Mangini, originally published in The Vegetable Butcher, has been modified for Weight Watchers with permission.