Turkish Potato Salad (Patates Salatası)

Peel the potatoes if desired and cut them into bite-sized cubes.

Place the potatoes in a large pot of salted water and bring to a boil.

Cook the potatoes until they are tender when pierced with a fork, about 10-15 minutes.

Drain the potatoes and let them cool to room temperature.

In a small bowl, whisk together the olive oil, lemon juice, vinegar, Dijon mustard (if using), salt, and pepper.

In a large bowl, combine the cooled potatoes with the chopped onion, cucumber (if using), parsley, and dill.

Pour the dressing over the potatoes and gently toss to combine.

Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Serve the Turkish potato salad chilled as a side dish with grilled meats, kebabs, or a variety of other Turkish dishes.