Description
Sumac Potato Salad is a vibrant Mediterranean dish that brings a refreshing twist to traditional potato salads. With its tangy sumac and fresh herbs, this salad is not only a delightful side for picnics and barbecues but can also stand alone as a light meal. Unlike the heavy mayo-laden versions, this recipe lets the natural flavors of the ingredients shine through while providing a healthy alternative packed with nutritious components. Whether you’re hosting a gathering or enjoying a quiet dinner at home, Sumac Potato Salad is sure to impress with its unique taste and easy preparation.
Ingredients
- 4–5 medium 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 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 whole unpeeled potatoes in salted water for about 20 minutes until tender but firm. Drain and let cool slightly before peeling and chopping into bite-sized cubes.
- In a mixing bowl, combine boiled potatoes with sliced red onion, parsley, pickles, olives, capers, and sun-dried tomatoes.
- Drizzle olive oil and balsamic vinegar over the mixture. Add salt, chili flakes, and sumac. Toss gently to coat without breaking the potatoes.
- Taste and adjust seasoning as needed. Chill or serve at room temperature for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For enhanced flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. Experiment with additional ingredients like cherry tomatoes or cucumber for added freshness.