Sumac Potato Salad Recipe
This Sumac Potato Salad is a vibrant and tangy side dish featuring tender potatoes tossed with sharp sumac, briny capers, olives, and sun-dried tomatoes. Enhanced by a zesty balsamic and olive oil dressing, this salad is perfect for summertime gatherings or as a flavorful accompaniment to grilled dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 4–5 medium potatoes (Yukon gold or red potatoes work well)
- 1 small red onion, thinly sliced
- ⅓ cup chopped parsley
- 5–6 sun dried tomatoes, chopped
- 3 small pickles, chopped
Condiments and Seasonings
- ½ cup black olives, chopped
- ¼ cup capers
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp sumac
- ½ tsp chili flakes
- Salt to taste
Instructions
- Boil the Potatoes: Start by washing the potatoes thoroughly. Place them in a large pot of salted water and bring to a boil. Cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes. Once done, drain and let them cool to room temperature.
- Prepare the Vegetables: While the potatoes are cooling, thinly slice the red onion, chop the black olives, pickles, sun-dried tomatoes, and parsley. This will ensure all the flavors meld nicely together in the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, sumac, chili flakes, and salt. This dressing perfectly balances tangy, spicy, and savory notes to complement the potatoes.
- Assemble the Salad: Once the potatoes have cooled, peel if desired and cut them into bite-sized chunks. In a large salad bowl, combine the potatoes with the red onion, olives, pickles, capers, sun-dried tomatoes, and parsley.
- Toss with Dressing: Pour the prepared dressing over the salad and gently toss to coat all the ingredients evenly. Adjust seasoning with additional salt if needed.
- Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to develop. Serve cold or at room temperature as a refreshing side dish.
Notes
- You can use either Yukon gold or red potatoes for the best texture and flavor.
- The sumac gives a unique citrusy tang; if unavailable, a squeeze of lemon can be a mild substitute.
- Chilling the salad before serving enhances the flavor combination.
- This salad pairs well with grilled meats or as part of a mezze platter.
- Adjust chili flakes according to your spice preference.
Keywords: sumac potato salad, Middle Eastern salad, boiled potatoes, tangy potato salad, olive and caper salad
Find it online: https://busyrecipe.com/sumac-potato-salad-recipe/