Move over, mayonnaise-laden potato salads! This Tangy Sumac Potato Salad is a vibrant, refreshing, and incredibly easy dish that’s bursting with flavor. The distinctive lemony zest of sumac transforms a classic into an exciting new favorite, perfect for picnics, potlucks, or a delicious weeknight side. Get ready to impress with this simple yet sophisticated twist!
Ingredients
- 2 lbs (about 6-7 medium) Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
- 1/2 cup finely chopped red onion
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped (optional, but recommended)
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons sumac
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Boil the potatoes: Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, or until potatoes are fork-tender but not mushy. Drain well and let cool slightly in the colander.
- Prepare the dressing: While the potatoes are cooking, whisk together the olive oil, lemon juice, sumac, minced garlic, Dijon mustard, salt, and black pepper in a small bowl until well combined.
- Combine ingredients: In a large mixing bowl, gently add the slightly cooled potatoes, chopped red onion, parsley, and mint (if using).
- Dress the salad: Pour the sumac dressing over the potato mixture. Gently toss everything together until the potatoes are evenly coated. Be careful not to mash the potatoes.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, let it chill for a few hours. Taste and adjust seasoning if needed before serving.
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