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Tangy Mediterranean Sumac Potato Salad

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A vibrant potato salad infused with zesty sumac and fresh vegetables, perfect for gatherings and weeknight dinners.

Ingredients

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  • 2 pounds baby potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sumac
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup cucumber, diced

Instructions

  1. Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly, then cut the potatoes into halves or quarters.
  2. Whisk together olive oil, fresh lemon juice, sumac, salt, and black pepper in a large bowl until well combined.
  3. Add the warm potatoes to the dressing and toss gently to combine, ensuring every piece is coated with that tangy goodness.
  4. Fold in the finely chopped red onion, parsley, halved cherry tomatoes, and diced cucumber for pops of freshness and color.
  5. Taste and adjust seasoning as needed. Serve the salad warm or let it cool to room temperature before enjoying.

Notes

This salad pairs well with grilled meats and can be served warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/tangy-mediterranean-sumac-potato-salad/

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