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Sumac Potato Salad – A Fresh Mediterranean Twist

A bright and refreshing Mediterranean potato salad made with olive oil, lemon juice, fresh herbs, and tangy sumac instead of mayonnaise.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 210

Ingredients
  

  • 2 pounds baby potatoes halved if large
  • 1 red onion thinly sliced
  • 0.25 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp sumac plus extra for garnish
  • 1 clove garlic minced
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh mint optional
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Equipment

  • Large pot
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Boil potatoes in salted water until fork-tender, about 12–15 minutes.
  2. Drain and let cool slightly.
  3. Whisk olive oil, lemon juice, sumac, garlic, salt, and pepper.
  4. Toss warm potatoes with dressing.
  5. Fold in onions and herbs.
  6. Rest 15 minutes, garnish with extra sumac, and serve.

Notes

Best served at room temperature. Refresh with olive oil and lemon before serving if chilled.