Sumac Potato Salad
Fresh and vibrant Sumac Potato Salad with herbs, olives, and a tangy olive oil dressing. A light Mediterranean side dish perfect for picnics and gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad / Main Course
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
4–5 medium potatoes (Yukon gold or red potatoes)
1 small red onion, thinly sliced
½ cup black olives, chopped
3 small pickles, chopped
¼ cup capers
⅓ cup fresh parsley, chopped
5–6 sun-dried tomatoes, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp sumac
½ tsp chili flakes
Salt, to taste
Instructions
Boil whole, unpeeled potatoes in salted water for about 20 minutes, until tender but not mushy.
Drain and let them cool slightly, then peel and cut into bite-sized cubes.
In a large bowl, combine potatoes, red onion, parsley, pickles, olives, capers, and sun-dried tomatoes.
Drizzle olive oil and balsamic vinegar over the mixture.
Add sumac, chili flakes, and salt.
Gently toss to combine without breaking the potatoes.
Taste and adjust seasoning if needed.
Serve slightly warm or at room temperature.
Notes
Avoid overcooking potatoes to keep a firm texture.
Let the salad sit for 10–15 minutes before serving to enhance flavors.
You can add cucumbers or arugula for extra freshness.
Best enjoyed the same day, but can be refrigerated for up to 2 days.
Find it online: https://allrecipesmade.com/sumac-potato-salad/
