Description
A refreshing potato salad with a zesty twist from sumac, adding a tangy and unexpected flavor.
Ingredients
Scale
- 2 lbs baby potatoes, halved
- 1 tbsp sumac
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, finely diced
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and pepper.
- In a large bowl, combine potatoes, red onion, and parsley.
- Pour dressing over the potatoes and toss gently to coat.
- Serve chilled or at room temperature.
Notes
- Sumac adds a citrusy, tangy flavor—adjust to taste.
- For extra crunch, add toasted pine nuts or chopped cucumbers.
- This salad tastes even better after chilling for an hour.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: zesty sumac potato salad, Mediterranean salad, tangy potato side dish