Description
Sumac Potato Salad is a delightful twist on a classic favorite, combining creamy Yukon Gold potatoes with zesty lemon juice and aromatic sumac for a burst of flavor. Perfect for picnics, barbecues, or as a refreshing side dish during weeknight dinners, this salad is both easy to prepare and visually appealing. Serve it chilled to enjoy the vibrant colors and textures that will impress your guests and elevate any meal.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 3 tbsp sumac
- 1 medium red onion, finely diced
- Juice of 1 lemon (about 3 tbsp)
- 4 tbsp extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Wash and place the potatoes in salted boiling water for 15-20 minutes until fork-tender.
- Drain and Cool: Drain the cooked potatoes and let them cool slightly before handling.
- Chop: Cut the cooled potatoes into bite-sized pieces.
- Combine Ingredients: In a large bowl, mix potatoes with red onion, parsley, and sumac.
- Dress the Salad: Drizzle olive oil and lemon juice over the mixture, seasoning with salt and pepper. Toss gently to coat.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg