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Sumac Potato Salad

A tangy and flavorful potato salad with a Middle Eastern twist. The sumac adds a unique lemony flavor that complements the other ingredients perfectly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4-5 medium potatoes Yukon gold or red potatoes work well
  • 1 small red onion thinly sliced
  • 0.5 cup black olives chopped
  • 3 small pickles chopped
  • 0.25 cup capers
  • 0.33 cup chopped parsley
  • 5-6 sun dried tomatoes chopped
Dressing
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp sumac
  • 0.5 tsp chili flakes
  • to taste salt

Method
 

  1. Boil potatoes until tender, about 20 minutes. Drain, cool, peel, and chop into bite-sized cubes.
  2. Combine potatoes, red onion, parsley, pickles, black olives, capers, and sun-dried tomatoes in a large bowl.
  3. Drizzle with olive oil and balsamic vinegar. Add salt, chili flakes, and sumac. Toss gently.
  4. Adjust seasoning as needed. Serve and enjoy!

Notes

For a creamier salad, add a tablespoon of mayonnaise or Greek yogurt.