Sumac Potato Salad is a bright, herb-filled potato salad tossed in olive oil, lemon juice, and tangy ground sumac for a fresh Middle Eastern-inspired side dish without mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 pounds Yukon Gold or red potatoes, cut into chunks
1 1/2 tablespoons ground sumac
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 medium red onion, thinly sliced
1/2 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
Optional: 1/3 cup crumbled feta cheese
Optional: 2 tablespoons toasted pine nuts
Instructions
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Wash and cut the potatoes into even chunks.
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Place potatoes in a pot, cover with cold salted water, and bring to a boil.
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Reduce to a simmer and cook 12 to 15 minutes until fork-tender.
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In a large bowl, whisk olive oil, lemon juice, sumac, salt, and pepper.
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Drain potatoes and let excess steam escape for a few minutes.
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Add warm potatoes to the dressing and gently toss to coat.
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Fold in sliced red onion, parsley, and mint.
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Add feta and pine nuts if using.
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Let rest 20 minutes before serving. Adjust seasoning if needed.