Refreshingly Herb-Infused Sumac Potato Salad You’ll Love

Discover the vibrant flavors of this Sumac Potato Salad, featuring creamy Yukon gold potatoes, zesty sumac, and fresh herbs.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 kg Yukon gold or red potatoes for creamy texture
1 cup diced red onion adjust based on taste
1/2 cup black olives or green olives
1/2 cup dill pickles for tangy crunch
2 tablespoons capers optional
1 cup fresh parsley can substitute with cilantro
1/2 cup sun-dried tomatoes or fresh tomatoes

For the Dressing

1/4 cup extra virgin olive oil recommended for robust flavor
2 tablespoons balsamic vinegar or red wine vinegar
2 tablespoons sumac for tanginess
1/2 teaspoon chili flakes optional for heat
1/2 teaspoon salt adjust to taste

Equipment

Large pot
Colander
Mixing bowl
spatula

Method

Directions

Boil the potatoes in salted water until tender, about 20 minutes.
Cool slightly, peel, and chop the potatoes into bite-sized cubes.
Combine potatoes with red onion, parsley, pickles, black olives, capers, and sun-dried tomatoes.
Dress the mixture with olive oil, balsamic vinegar, sumac, chili flakes, and salt.
Gently toss to coat evenly without breaking the potatoes.
Taste and adjust the seasoning as needed.
Serve immediately or chill for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 8mg

Notes

For best flavors, prepare this salad ahead of time and allow it to chill in the fridge before serving.

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