Sumac Potato Salad is a delightful and flavorful dish that is perfect for any occasion. This salad is not only delicious but also incredibly easy to make, making it a go-to recipe for gatherings or a quick meal.
Why You’ll Love This Recipe?
- Bursting with great flavors from the combination of sumac, capers, and olives.
- Quick and simple prep time, perfect for busy days or meal prep.
- Versatile and can be served as a side dish or a light main course.
Ingredient Notes:
- Medium potatoes (Yukon gold or red potatoes work well) provide a creamy texture to the salad.
- Small red onion adds a sharp flavor.
- Black olives, small pickles, and capers offer a briny and tangy taste.
- Parsley and sun-dried tomatoes bring freshness and depth.
- Olive oil, balsamic vinegar, sumac, chili flakes, and salt create a flavorful dressing.
Step-by-Step Instructions:
- Boil the potatoes until tender, then let them cool and chop into bite-sized pieces.
- In a bowl, mix the potatoes with red onion, olives, pickles, capers, parsley, and sun-dried tomatoes.
- In a separate bowl, whisk together olive oil, balsamic vinegar, sumac, chili flakes, and salt to make the dressing.
- Pour the dressing over the potato mixture and toss gently to combine.
- Serve the Sumac Potato Salad chilled or at room temperature.
Helpful Tips:
- For a creamier texture, mix a dollop of Greek yogurt into the dressing.
- Add grilled chicken or tofu for a protein boost.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Soak the sliced red onion in cold water for 10 minutes to mellow its sharp taste.
- Toast the sumac in a dry skillet for a few minutes to enhance its citrusy flavor.
Serving Suggestions:
Sumac Potato Salad pairs beautifully with grilled meats, seafood, or as a side dish for a barbecue. Serve with a crisp white wine or a refreshing lemonade for a perfect summer meal.
Storage and Reheating Tips:
To maintain the best flavor and texture, store the salad in the refrigerator and consume within 3 days. To reheat, allow it to come to room temperature or gently warm in the microwave.
Frequently Asked Questions:
- Can I use regular potatoes instead of Yukon gold or red potatoes?
Yes, you can use any type of potato for this recipe, but Yukon gold or red potatoes work best for their creamy texture. - Can I omit the olives and capers?
While olives and capers add a unique flavor to the salad, you can omit them if you prefer. - How can I make this salad vegan?
Simply omit the pickles or use a vegan-friendly alternative. - Is it necessary to use sumac in the dressing?
Sumac adds a tangy and citrusy flavor to the salad, but you can substitute it with lemon juice if needed.
Conclusion:
Sumac Potato Salad is a delightful and versatile dish that is sure to impress your guests or satisfy your cravings. Try this recipe today and enjoy the delicious flavors it has to offer. Don’t forget to share your feedback and variations with us!
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Sumac Potato Salad
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4–6 servings 1x
- Category: Salads
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Sumac Potato Salad is a tangy and flavorful dish that combines tender potatoes with the zing of sumac, olives, pickles, and capers, all tossed in a balsamic and olive oil dressing.
Ingredients
Potato Salad:
- 4–5 medium potatoes (Yukon gold or red potatoes work well)
- 1 small red onion thinly sliced
- 1/2 cup black olives chopped
- 3 small pickles chopped
- 1/4 cup capers
- 1/3 cup chopped parsley
- 5–6 sun dried tomatoes chopped
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp sumac
- 1/2 tsp chili flakes
- salt to taste
Instructions
- Boil the potatoes: Boil the potatoes until tender, then let them cool and chop into bite-sized pieces.
- Prepare the dressing: In a small bowl, mix olive oil, balsamic vinegar, sumac, chili flakes, and salt.
- Combine ingredients: In a large bowl, combine the potatoes, red onion, olives, pickles, capers, parsley, and sun-dried tomatoes.
- Toss with dressing: Pour the dressing over the salad and toss gently to coat everything evenly.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Notes
- This salad can be made ahead of time and stored in the fridge for a day before serving.
- You can adjust the amount of sumac and chili flakes based on your preference for spiciness.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg