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
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 240
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg