Description
A refreshing potato salad with a zesty twist from sumac, perfect for picnics or barbecues.
Ingredients
Scale
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tbsp sumac
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Boil potatoes until tender, about 10-12 minutes. Drain and let cool.
- In a large bowl, toss potatoes with olive oil and sumac.
- Add red onion, parsley, and lemon juice. Mix well.
- Season with salt and pepper.
- Chill for 30 minutes before serving.
Notes
- Use fresh sumac for the best flavor.
- Can be made ahead and refrigerated for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Side Dish
- Method: Boiling, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sumac, potato salad, zesty, Mediterranean