Name: Sumac Potato Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4-5 medium Yukon gold or red potatoes; 1 small red onion, sliced; ½ cup chopped black olives; 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

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Introduction

This Sumac Potato Salad offers a vibrant twist on a classic side dish, combining tangy sumac and savory sun-dried tomatoes for a refreshing flavor boost. Perfect for picnics or a light lunch, it’s easy to prepare and full of Mediterranean-inspired goodness.

A close-up view of a white bowl filled with a potato salad made of halved golden yellow potatoes with their skins on as the base layer. Mixed in and on top are pieces of bright green olives, sun-dried tomatoes with wrinkled reddish-brown surfaces, finely chopped purple onions, and sprinkled fresh green herbs. The salad is coated lightly with a shiny dressing, giving it a moist texture. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 medium Yukon gold or red potatoes
1 small red onion
½ cup chopped black olives
3 small chopped pickles
¼ cup capers
⅓ cup chopped parsley
5-6 chopped sun-dried tomatoes
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp sumac
½ tsp chili flakes
Salt to taste

Instructions

Step 1: Boil whole unpeeled potatoes in salted water until just tender, about 20 minutes. Drain and let cool slightly before peeling and cubing.
Step 2: In a mixing bowl, combine the boiled potatoes with sliced red onion, chopped parsley, pickles, olives, capers, and sun-dried tomatoes.
Step 3: Drizzle olive oil and balsamic vinegar over the mixture. Add salt, chili flakes, and sumac; gently toss to coat without breaking the potatoes.
Step 4: Taste and adjust seasoning as necessary before serving chilled or at room temperature.

Tips & Variations

Use fingerling potatoes for a more colorful presentation and a waxy texture that holds up well in the salad.
For extra freshness, add a squeeze of lemon juice just before serving.
Swap balsamic vinegar with red wine vinegar for a sharper tang.
Add crumbled feta cheese for a creamy, salty element.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld and intensify, making it taste even better the next day. Serve chilled or bring to room temperature before eating. Stir gently before serving to redistribute the dressing.

How to Serve

A white bowl holds a fresh potato salad with cut pieces of yellow potato as the base layer, mixed with dark black olives scattered evenly. Thin slices of purple onion are spread throughout, adding bright color. Sun-dried red tomatoes are mixed in, giving a deep red contrast to the dish. Green chopped herbs are sprinkled over the top, covering the salad with small flecks of bright green. The textures vary from soft potatoes to firm olives and slightly wrinkled tomatoes, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon gold or red potatoes work best due to their waxy texture, but you can use any firm potato that holds shape well after boiling.

What is sumac, and where can I find it?

Sumac is a tangy, lemony spice common in Middle Eastern cuisine. It’s usually available in spice markets, specialty stores, or online.