Description
Sumac Potato Salad is a refreshing and vibrant dish that adds a Mediterranean flair to any meal. With its unique blend of tender potatoes, tangy sumac, and fresh herbs, this salad offers a delightful burst of flavor without the heaviness of traditional mayonnaise-based salads. Perfect for summer gatherings, picnics, or as a light lunch option, it can easily stand alone or complement grilled meats beautifully. The combination of olives, pickles, and sun-dried tomatoes enhances its taste profile while providing essential nutrients. Quick to prepare in just 30 minutes, this versatile dish is sure to impress family and friends alike.
Ingredients
Scale
- 4–5 medium Yukon gold or red potatoes
- 1 small red onion (thinly sliced)
- ½ cup chopped black olives
- 3 small pickles (chopped)
- ¼ cup capers
- ⅓ cup chopped parsley
- 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 the unpeeled potatoes in salted water for about 20 minutes until just tender. Drain and let cool slightly before peeling and chopping into bite-sized cubes.
- In a large mixing bowl, combine the boiled potatoes with red onion, parsley, pickles, olives, capers, and sun-dried tomatoes. Mix gently.
- Drizzle olive oil and balsamic vinegar over the mixture. Add salt, chili flakes, and sumac. Toss carefully to coat all ingredients without breaking the potatoes.
- Taste and adjust seasoning if necessary before serving chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg