Sumac Potato Salad- Zesty & Flavorful Side Dish
Tired of the same old creamy potato salad? Prepare to awaken your taste buds with our vibrant Sumac Potato Salad! This zesty and flavorful side dish offers a refreshing twist, showcasing the bright, tangy notes of sumac that will leave you wanting more. It’s the perfect accompaniment to grilled meats, picnics, or any meal that needs a burst of Mediterranean-inspired freshness.
Ingredients
- 2 lbs small Yukon Gold or red potatoes, scrubbed and quartered
- 1/2 cup finely diced red onion
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional, but highly recommended)
- 3 tablespoons sumac
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 1 clove garlic, minced
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Place the quartered potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
- Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 10-15 minutes depending on size. Be careful not to overcook them.
- Drain the potatoes thoroughly and let them cool for about 10-15 minutes. They should still be warm but not steaming hot.
- While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sumac, salt, and black pepper until well combined.
- In a large mixing bowl, gently add the warm potatoes, diced red onion, chopped parsley, and chopped mint (if using).
- Pour the sumac dressing over the potato mixture. Gently toss everything together until the potatoes are evenly coated. Taste and adjust seasoning as needed.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for at least 2 hours.
- Serve chilled or at room temperature. Give it a gentle toss before serving.
