Description
Bright and tangy, the Sumac Potato Salad is a refreshing twist on the classic potato dish, perfect for summer gatherings and picnics. This vibrant salad features tender baby potatoes tossed in a zesty dressing made with olive oil, lemon juice, and aromatic sumac. Enhanced by fresh herbs and crunchy vegetables, it’s not just delicious but also incredibly easy to prepare.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground sumac
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup red onion, finely chopped
- ½ cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
Instructions
- Cook the potatoes in boiling salted water for 15-20 minutes until tender. Drain and cool slightly.
- In a mixing bowl, whisk together olive oil, lemon juice, sumac, salt, and pepper.
- Add the cooled potatoes to the bowl and gently toss to coat them with the dressing.
- Stir in red onion, cherry tomatoes, parsley, and mint; toss lightly to combine without breaking potatoes.
- Let the salad sit for at least 10 minutes before serving chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg