Sumac Potato Salad Recipe

Sumac Potato Salad

This Sumac Potato Salad is light, zesty, and herbaceous, offering a refreshing alternative to heavier mayo-based versions. The tangy sumac and lemony dressing pair perfectly with tender potatoes and fresh herbs, making it an ideal side dish for grilled meats, picnics, or Mediterranean-inspired meals.

Ingredients:

• 2 lbs (900 g) baby potatoes or Yukon golds, halved

• ¼ cup red onion, finely sliced

• 2 tbsp olive oil

• 1 tbsp red wine vinegar or lemon juice

• 1½ tsp ground sumac

• ½ tsp ground cumin (optional)

• Salt and pepper, to taste

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh mint, chopped

• Optional: 2 tbsp crumbled feta or sliced olives for extra flavor

Instructions:

1. Boil the Potatoes:

   • Place the potatoes in a large pot, cover with salted water, and bring to a boil.

   • Cook for about 12–15 minutes, or until tender but not falling apart.

   • Drain and let cool slightly.

2. Make the Dressing:

   • In a small bowl, whisk together olive oil, vinegar or lemon juice, sumac, cumin (if using), salt, and pepper.

3. Assemble the Salad:

   • In a large bowl, combine the warm potatoes, sliced red onion, and dressing.

   • Toss gently to coat. Let sit for 10–15 minutes so the flavors can meld.

4. Add Herbs and Serve:

   • Fold in fresh parsley and mint.

   • Garnish with optional feta or olives if desired.

   • Serve warm, at room temperature, or chilled.