Sumac Potato Salad Recipe – Fresh Mediterranean Side Dish Idea
This Sumac Potato Salad Recipe is a refreshing twist on the classic potato salad. Tender potatoes are tossed with olive oil, lemon juice, and tangy sumac, then finished with fresh herbs for a bright, zesty flavor. Light yet satisfying, it’s the perfect side dish for picnics, barbecues, or Mediterranean-inspired meals. Serve chilled or at room temperature for a versatile dish that’s both healthy and delicious.
Equipment
- Large pot (for boiling potatoes)
- Mixing bowls
- Whisk
- Cutting board & knife
- Serving platter or salad bowl
Ingredients
- 2 lbs baby potatoes, halved
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon or wholegrain mustard
- 1–2 tsp ground sumac
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint or dill, chopped
- ½ cup crumbled feta (optional)
- ½ cup Kalamata olives (optional)
- Salt & pepper to taste
Instructions
- Cook Potatoes: Boil baby potatoes in salted water until tender (12–15 minutes). Drain and cool slightly.
- Make Dressing: Whisk olive oil, lemon juice, vinegar, mustard, and sumac. Season with salt and pepper.
- Toss Salad: Place warm potatoes in a bowl. Pour dressing over and toss gently. Add herbs and optional olives.
- Garnish: Top with crumbled feta and a sprinkle of sumac.
- Rest & Serve: Let salad rest for 30 minutes to absorb flavors. Serve chilled or at room temperature.
Notes
- Variations: Add roasted peppers, capers, or chili flakes for extra flavor.
- Vegan Option: Omit feta or use plant-based cheese.
- Pro Tip: Toss potatoes while warm for maximum flavor absorption.
- Storage: Keeps in the fridge for 3–4 days; add fresh herbs before serving.