Say goodbye to your traditional potato salad and hello to a vibrant, zesty upgrade! This Sumac Potato Salad is bursting with tangy flavor, thanks to the star ingredient, sumac, perfectly balanced with fresh herbs and a bright lemon dressing. It’s an incredibly delicious and refreshing side dish that’s perfect for any occasion, from picnics to weeknight dinners.
Ingredients
- 2 lbs (about 4-5 medium) Yukon Gold or red potatoes, scrubbed
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons sumac
- 1/2 red onion, thinly sliced or finely diced
- 1/2 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Wash potatoes thoroughly. Cut larger potatoes into halves or quarters so they are roughly uniform in size. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce heat to medium and simmer until potatoes are fork-tender but not mushy, about 15-20 minutes depending on size.
- While potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper until well combined.
- Drain the cooked potatoes thoroughly and let them cool slightly for 5-10 minutes. Cut the potatoes into bite-sized pieces (about 1-inch cubes) if you haven’t already.
- In a large bowl, combine the warm potatoes, thinly sliced red onion, and chopped fresh parsley.
- Pour the sumac dressing over the potato mixture. Gently toss everything together until the potatoes are evenly coated.
- Taste and adjust seasonings as needed, adding more salt, pepper, or sumac if desired. Serve warm or at room temperature. For best flavor, let it sit for at least 30 minutes before serving.
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