Dinner

Sumac Potato Salad Recipe

Name: Sumac Potato Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 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; 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

Byrami Hayes April 17, 2026April 17, 2026

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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.

A white bowl filled with a potato salad made of soft, golden yellow potato pieces mixed with slices of purple-red onion, small dark green capers, and black olive slices. Sun-dried tomato strips add a deep red color, while chopped fresh green herbs sprinkle across the salad. Several flat green parsley leaves sit on top as garnish. The ingredients look coated in a light dressing, giving a slight shine to the textures. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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.
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.