Sumac Potato Salad

Bright and tangy, Sumac Potato Salad is a refreshing take on the classic dish that’s perfect for your summer gatherings. This delightful salad features tender baby potatoes tossed in a zesty dressing made from olive oil, fresh lemon juice, and aromatic sumac, bringing a burst of flavor to every bite. Enhanced with vibrant herbs like parsley and mint, this salad not only complements grilled meats but also stands out as a delicious side on its own. Easy to prepare and packed with wholesome ingredients, it’s an excellent choice for barbecues, picnics, or meal prep. Enjoy this versatile dish chilled or at room temperature—it's sure to become a favorite!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish Cuisine: Mediterranean Keyword: Use fresh herbs for the best flavor. Adjust seasoning according to taste before serving. This salad can be made ahead of time and stored in the fridge for up to three days. Servings: Serves approximately 6 people Calories: 240kcal Author: Tisha

Ingredients

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

In a large pot, bring salted water to a boil. Cook halved baby potatoes until tender (about 15-20 minutes). Drain and cool slightly.
In a mixing bowl, whisk together olive oil, lemon juice, sumac, salt, and black pepper.
Add cooled potatoes to the dressing and gently toss to coat.
Stir in red onion, cherry tomatoes, parsley, and mint. Mix gently.
Let the salad sit for at least 10 minutes before serving.

Nutrition