Sumac Potato Salad Tangy Herbs (Print Version)
Tangy potatoes meet olives, capers, and sumac for a vibrant herb salad rich in Mediterranean flavors.
# Ingredients:
→ Vegetables
01 -
4 to 5 medium Yukon Gold or red potatoes, unpeeled
02 -
1 small red onion, thinly sliced
03 -
1/3 cup flat-leaf parsley, finely chopped
→ Add-ins
04 -
1/2 cup pitted black olives, coarsely chopped
05 -
3 small pickles, diced
06 -
1/4 cup capers, drained
07 -
5 to 6 sun-dried tomatoes, chopped
→ Dressing
08 -
2 tablespoons olive oil
09 -
2 tablespoons balsamic vinegar
10 -
1 tablespoon sumac
11 -
1/2 teaspoon chili flakes
12 -
Kosher salt, to taste
# Steps:
01 -
Place the unpeeled potatoes in a large pot filled with salted water. Bring to a boil and cook for about 20 minutes or until just fork-tender but not falling apart. Drain and let them cool slightly.
02 -
Once cool enough to handle, peel the potatoes and cut them into bite-sized cubes.
03 -
In a spacious mixing bowl, add the chopped potatoes, sliced red onion, chopped parsley, diced pickles, black olives, capers, and sun-dried tomatoes. Toss gently to distribute.
04 -
Drizzle olive oil and balsamic vinegar over the salad. Sprinkle with sumac, chili flakes, and salt. Gently toss to coat the potatoes evenly without breaking them apart.
05 -
Taste and adjust with additional vinegar, salt, or chili flakes if necessary. Serve immediately or chilled.
# Notes:
01 -
Sun-dried tomatoes packed in oil add extra flavor and moisture. For best results, use waxy potatoes that hold their shape after boiling.