Description
This Mediterranean sumac potato salad is bright, tangy, and herb-packed. It offers a light, flavorful twist on classic potato salad using olive oil and balsamic vinegar instead of mayonnaise.
Ingredients
- 5 medium Yukon Gold or red potatoes, peeled and cubed
- 1 small red onion, thinly sliced
- 1/2 cup black olives, chopped
- 3 small dill pickles, finely chopped
- 1/4 cup capers, drained
- 1/3 cup fresh parsley, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon sumac
- 1/2 teaspoon chili flakes
- Salt to taste
Instructions
- Place potatoes in a pot of salted water and bring to a boil. Cook for 15–20 minutes, until tender but not mushy. Drain and let cool slightly.
- In a large bowl, combine red onion, black olives, pickles, capers, parsley, and sun-dried tomatoes.
- In a small bowl, whisk together olive oil, balsamic vinegar, sumac, chili flakes, and a pinch of salt.
- Add warm potatoes to the vegetable mix. Pour dressing over and toss gently to coat without breaking the potatoes.
- Taste and adjust seasoning with more balsamic or sumac if desired. Serve at room temperature or slightly chilled.
Notes
- This salad can be made ahead and refrigerated for up to 3 days.
- Bring to room temperature before serving to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Mediterranean