Sumac Potato Salad
Sumac Potato Salad is a staple of mediterranean cousine at gatherings, picnics, and family dinners alike, often served as a refreshing side dish or even as a light meal on its own. Unlike traditional mayo-based potato salads, this version relies on fresh herbs, sumac, and olive oil for a flavor that’s both light and bold.
Ingredients
- 4-5 medium potatoes (Yukon gold or red potatoes work well)
- 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
- Begin by boiling the potatoes Boil whole unpleeled potatoes in salted water until just tender but not mushy—about 20 minutes. Drain the potatoes and allow them to cool slightly. Peel them and chopp into bite sice cubes.
- In a large mixing bowl, combine the boiled potatoes, red onion, parsley, pickles, black olives, capers, sun dried tomatoes and mix slightly.
- Drizzle the olive oil and balsamic vinegar over the salad. Add salt, chili flakes and sumac for a pop of tang. Gently toss everything together to coat the potatoes and mix the flavors without breaking up the potatoes too much.
- Taste and adjust the seasoning with more lbalsamic vinegar, salt, or chili flakes as needed. Serve it and enjoy!