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
Units
Scale
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