Sumac Potato Salad Recipe

Introduction

This Sumac Potato Salad is a vibrant and tangy side dish that brings together tender potatoes with bold Mediterranean flavors. The sumac and balsamic vinegar add a delightful zing, while olives, capers, and sun-dried tomatoes give it a rich, savory depth. It’s perfect for picnics, barbecues, or a fresh addition to any meal.

Ingredients

• 4-5 medium potatoes (Yukon gold or red potatoes work well)
• 1 small red onion, thinly sliced
• ½ cup black olives, chopped
• 3 small pickles, chopped
• ¼ cup capers
• ⅓ cup chopped parsley
• 5-6 sun dried tomatoes, chopped
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp sumac
• ½ tsp chili flakes
• Salt to taste

Instructions

1. Step 1: Boil the whole, unpeeled potatoes in salted water until just tender but not mushy, about 20 minutes. Drain and allow them to cool slightly, then peel and chop into bite-sized cubes.
2. Step 2: In a large mixing bowl, combine the boiled potatoes, red onion, parsley, pickles, black olives, capers, and sun dried tomatoes. Mix gently to combine.
3. Step 3: Drizzle the olive oil and balsamic vinegar over the salad. Add salt, chili flakes, and sumac. Toss gently to coat the potatoes and mix the flavors without breaking up the potatoes.
4. Step 4: Taste and adjust seasoning with more balsamic vinegar, salt, or chili flakes if needed. Serve and enjoy!

Tips & Variations

• Use fingerling potatoes for a more colorful and tender salad.
• For extra freshness, add a squeeze of lemon juice or some chopped fresh mint.
• Swap balsamic vinegar for red wine vinegar for a sharper tang.
• Include crumbled feta cheese for a creamy and salty twist.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed the same day, but if refrigerated, allow it to come to room temperature before serving for the best flavor. Avoid reheating as it is typically served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate. Just toss gently again before serving to redistribute the dressing.

What does sumac taste like?

Sumac has a lemony, tangy flavor with a subtle fruity aroma, adding a bright, citrusy pop to dishes without the acidity of lemon juice.

Sumac Potato Salad Recipe

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5 from 133 reviews

A vibrant and tangy Sumac Potato Salad featuring tender boiled potatoes tossed with red onion, black olives, pickles, capers, sun-dried tomatoes, and fresh parsley, dressed in a zesty olive oil and balsamic vinegar dressing with a hint of sumac and chili flakes for an exciting flavor boost.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 4–5 medium potatoes (Yukon gold or red potatoes)
• 1 small red onion, thinly sliced
• ⅓ cup chopped parsley
• 3 small pickles, chopped
• 5–6 sun dried tomatoes, chopped

Other Ingredients

• ½ cup black olives, chopped
• ¼ cup capers
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp sumac
• ½ tsp chili flakes
• Salt to taste

Instructions

1. Boil Potatoes: Start by boiling the whole unpeeled potatoes in salted water for about 20 minutes or until they are just tender but not falling apart. Drain the water and let the potatoes cool slightly before peeling and chopping them into bite-size cubes.
2. Combine Ingredients: In a large mixing bowl, gently combine the chopped boiled potatoes, thinly sliced red onion, chopped parsley, chopped pickles, black olives, capers, and chopped sun dried tomatoes. Mix just enough to distribute the ingredients evenly.
3. Add Dressing and Season: Drizzle olive oil and balsamic vinegar over the salad mixture. Sprinkle salt, chili flakes, and sumac on top. Gently toss everything together, being careful not to break the potatoes too much, ensuring all ingredients are well coated and flavors meld.
4. Adjust and Serve: Taste the salad and adjust seasoning with additional balsamic vinegar, salt, or chili flakes if desired. Serve the salad chilled or at room temperature and enjoy the fresh, tangy flavors.

Notes

• Boiling the potatoes with their skins on helps retain moisture and flavor.
• Use Yukon gold potatoes for a creamier texture or red potatoes for a firmer bite.
• Sumac adds a unique tangy lemony flavor—don’t skip it.
• This salad can be prepared a few hours ahead and refrigerated for better flavor melding.
• Adjust chili flakes to your preferred spice level.

Keywords: sumac potato salad, Mediterranean potato salad, tangy potato salad, boiled potato salad, vegetarian salad, summer salad